in Italy

Avocado pesto

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Ingredients for 4 servings:

  • 1 avocado(s), ripe, soft
  • 3 garlic cloves, more if desired
  • 1 handful of basil (approx. 1/2 frozen packet)
  • 1 handful of parsley (approx. 1/2 frozen packet)
  • 50 g hard cheese (Pecorino, alternatively Parmesan), grated
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt and pepper
  • possibly water if needed

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Pesto with a twist – great with pasta!

Halve the avocado, remove the stone, and scoop out the flesh with a spoon. Add it to a blender. Peel and roughly chop the garlic cloves and add them to the avocado flesh along with the herbs and cheese. Blend everything together until a fairly firm paste forms, slowly adding the oil and balsamic vinegar until smooth. Season with salt and pepper and thin with a little water if needed. It goes great with various types of pasta, but it’s also delicious with ciabatta or as a salad dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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