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Avocado-Basil Pesto

Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Serves 6-8 (about 1 1/2 cups)

2 Tbsp pine nuts (or chopped walnuts)
1 Hass avocado
1 cup packed fresh basil leaves
1/4 cup grated Parmesan cheese
2 garlic cloves, peeled
1 tsp coarse salt
1/4 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more as needed

To toast the pine nuts, set a small skillet over medium-low heat. Add the pine nuts and gently shake the skillet frequently while cooking to ensure even browning. When the nuts are fragrant and golden brown, after 2-3 minutes, turn off the heat. Transfer the pine nuts to a small plate to cool.

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a food processor bowl.

Add the pine nuts, basil, Parmesan, garlic, salt and pepper to the bowl. Pulse the mixture for 1-2 minutes while streaming in the olive oil, until smooth and creamy. Scrape down the sides of the food processor bowl with a spatula as needed. Adjust the salt and pepper if needed.

Use immediately, or transfer the pesto to a small container with a tight-fitting lid and cover with olive oil to ensure the pesto does not brown. Refrigerate for up to 3 days.

Absolutely Avocados
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