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Dip or Sauce: Avocado Pesto

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Dip or Sauce: Avocado Pesto

The perfect dip or sauce: avocado pesto recipe with a picture and simple step-by-step instructions.

  • 1 Pc. Avocado
  • 50 g Pine nuts
  • 1 handful Basil
  • 2 tbsp Avocado oil or olive oil
  • 1 tbsp Apple cider vinegar or lemon juice
  • Salt pepper
  • 25 g Parmesan to taste
  1. Briefly toast the pine nuts without fat in a pan until they start to smell. Halve the avocado, remove the core, spoon the pulp out of the skin and puree with the other ingredients in a blender with a little water added. Make the amount of water dependent on whether you want a pesto or a sauce. The Parmesan can be left out without replacement. You can also use two avocados, but the rest of the ingredients remain the same.
  2. Fits as a spread, as a sauce with pasta (also with raw zucchini spaghetti), as a dip with vegetable sticks etc.
Dinner
European
dip or sauce: avocado pesto

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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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