The other day I was talking to my dentist, who shared his recipe for avocado pesto. Since avocados are rich in healthy fats and fiber, I thought, what a good idea! I wondered how it would be to replace olive oil with avocado and discovered that this adapted Seriously Simple recipe offers a pleasant flavor and satisfying texture.
Pesto is classically made using a mortar and pestle, grinding it slowly and adding olive oil to the mixture. This food processor method may not be authentic, but it delivers a creamy, nutty version.
You’ll notice walnuts are suggested instead of pine nuts. I like their warm, earthy flavor with the avocado. I’ve added lemon juice to help retain the green color of the basil, parsley, and avocado. You might need a touch (tablespoon or so) of oil to process everything together. You’ll be able to tell by the thickness of the sauce. Make sure to use a good quality Parmesan like Reggiano or Grana to pull all the flavors together.
There are so many ways to use this luscious sauce. For starters, add it to your favorite pasta variety. You can make it more substantial by tossing in some cooked chicken or shrimp, if you want. I have made a dazzling delicious chicken dish by marinating the chicken and then combining the pesto with creme fraiche.==0n0b98mcn7x6bvc
The pesto is also lovely on grilled vegetables like zucchini or eggplant; or you can dollop it on creamy polenta, gnocchi, crispy pizzas, baked fish, fresh sliced tomatoes and mozzarella, scrambled eggs, and grilled cheese sandwiches. Use it in your next pasta salad! I’ve even been known to add it to my vinaigrette and as a garnish on many soups.
Toasted Walnut Avocado Pesto
Makes 1 cup- 2 tablespoons chopped walnuts
- 2 medium garlic cloves
- 1/4 cup firmly packed fresh Italian parsley leaves
- 1 1/4 cups firmly packed fresh basil leaves
- 1 large ripe avocado, cubed
- 1 tablespoon fresh lemon juice
- 1 to 2 tablespoons olive oil, as needed
- Salt and freshly ground black pepper
- 1/3 cup freshly grated Parmesan cheese
2. While the motor is running, add the garlic cloves to a food processor and process until minced. Add the parsley and basil leaves and process until finely chopped. Add the reserved nuts and finely chop.
3. With blades turning, add the avocado and lemon juice. Add the oil, and scrape down the sides of the bowl with a rubber spatula to blend the ingredients into a puree. Add salt, pepper, and Parmesan cheese; mix together. Taste for seasoning.
4. Refrigerate the pesto in a tightly covered container until ready to use.
