More taste, less waste: Overripe avocado pesto 

More taste, less waste: Overripe avocado pesto

The best thing about this recipe is that you can make a full batch of pesto and serve it with different dishes – whether served as a sauce for coating pasta or a spread, it will always impress.

MAKES 250ml

PREP: 10 minutes

25g basil leaves, washed

1 overripe avocado, peeled and stoned

1 garlic clove, peeled

50g pine nuts

2 tbsp lemon juice

120ml extra virgin olive oil

sea salt

  • Place all the ingredients in a food processor or blender and pulse a few times for just a few seconds until it begins to come together and is smooth.
  • Press a piece of cling film (plastic wrap) directly onto the surface to prevent the pesto from browning and refrigerate for up to 5 days.




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