Zesty avocado pesto – A cut above amazing

Vegetarian

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

Ingredients

  • 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.

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