Watch how it’s made here:
Adding a little avocado to my pesto recipe made it extra creamy and so much better it’s hard going back to regular pesto. I was using basil from my garden, and didn’t have enough for half a cup so I split it with 1/4 cup of baby spinach I got package-free at the salad bar at Whole Foods.
The most difficult aspect of this recipe is finding pasta in bulk. Surprisingly, I can never seem to find bulk pasta at Whole Foods. I usually have to drive to the UCSC co-op in Santa Cruz or stock up at Grass Roots Natural Foods on my bi-annual trips to Tahoe.
But the pesto itself is super easy. And if you don’t have pine nuts, you can substitute them for walnuts, pecans or almonds.
Once this pesto is ready, you can use it right away. Mix it into your favorite cooked pasta or spread it on top of some toast. It even works as a great veggie dip.
I hope you enjoy!
- ½ Avocado
- ⅓ cup olive oil
- 2 tablespoons pine nuts
- Juice of ½ lemon
- Salt & Pepper, to taste
- Blend all ingredients together until smooth and creamy.
- Use right away, or seal it in a container and store it in the fridge for 4-5 days, or in the freezer for 8-9 months.