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Basil-Avocado Pesto

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Ingredients for 2 servings:

  • 1 bunch of basil
  • 3 shots of olive oil
  • 3 tsp, leveled salt
  • 2 tsp, leveled pepper
  • ½ avocado(s), ripe
  • 50 g pine nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

vegan

Toast the pine nuts in a nonstick pan without fat until lightly browned. Wash the basil leaves and finer stems and finely chop them with a blender or hand blender. Add the oil and blend. Add the spices, the chopped avocado, and finally the pine nuts, and blend until smooth. If desired, you can refine the pesto with a small squeeze of lemon juice. These measurements make 250 ml of pesto. Serve with spinach and ricotta tortellini.

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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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