This recipe is a magical affair. It takes as long to prepare the avocado pesto as it takes to cook spaghettis al dente. Could this be a mere coincidence? I think not.
I just realized that this will only be the second time (since 2017 no less) that I will post a pesto recipe on this blog. Also a recipe for a Green pesto, I might add.
One of your first thoughts regarding the pictures I added of the final avocado pesto might make you stop and wonder: why is that not greener? The answer: unless you use a bunch of photo editing, which I generally don’t, these are natural ingredients, they do not tend to sport bubble gum colors.
At a glance
- Cuisine: Healthy eating
- Skill level: easy
- Servings: 4
- Calories per serving: x kcal
- Preparation time: 7 min
- 1 avocado
- A handful of fresh basil
- 3 tablespoons of lemon
- 2 tablespoons of grated parmesan
- 2 tablespoons of olive oil
- 3 garlic cloves
- 1/4 teaspoon of ground pepper
- 1/4 teaspoon of salt
How to prepare avocado pesto
First, crush the garlic cloves or cut them into tiny dices. Bring a pan to medium heat, add a bit of olive oil and cook the garlic in it for 2 minutes.
Side note: you could consider adding the garlic raw, but I recommend the gentler approach of the roasting. That is unless you have a serious vampire infestation in your neighborhood, then by all means raw it is. Fight off those suckers.
Then, add the avocado, basil, lemon juice, olive oil, roasted garlic, parmesan and salt and pepper to a bowl and mash and mix it with a food processer. You can also throw it in a blender, of course.
Tatata, your avocado pesto is ready to be served.