Avocado Pesto

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There is not much to say about this other than get some into you anyway you can!  It’s raw, it’s gluten free, sugar free, egg free and I think it’s delicious.  I made today it as we are having Pesto Chicken Pasta tonight and it gives it a lovely creamy texture.  Miss Fussy Five doesn’t eat avocado’s (at the moment) but wolfs down the pesto like nobodies business.  I’m also planning some with my lunch and it’s great as a dip too.

I make mine in the Thermomix but the blender is fine.  This recipe makes about 2 cups.  You can store it in the fridge for about 2 days (the avocado will go brown if you leave it much longer)  you might want to put some extra olive oil on top to “seal” it a bit.

Do you hide veggies in meals to get extra’s into your kids?

Avocado Pesto

Ingredients

  • 1small bunch basil, leaves only (about 40 g)
  • 1 avocado, flesh only
  • 2 garlic cloves
  • 1/4 C (60 g) olive oil
  • 1 lemon juice only
  • 1/2 C (55g) parmesan
  • 1/2 C (40g) pine nuts, lightly toasted (optional just throw them in if you don't have time or the inclination)
  • salt & pepper to taste

Instructions

  1. Grate the parmesan, speed 8 / 10 seconds. Set aside
  2. Blitz the basil, garlic & pine nuts, speed 8 / 10 seconds. Scrape sides
  3. Add avocado, lemon juice, olive oil, parmesan, salt & pepper and combine speed 6 / 8 seconds
  4. Serve Up!
http://www.boiledeggsandsoldiers.com/2014/08/avocado-pesto/

 

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