Avocado Pesto
This recipe is honestly a bit of a redemption story for me, avocado and I have come a long way. I absolutely disliked avocado in my younger years and only warmed up to it because of guacamole. I am still new to the avocado game and as a result I have had my fair share of missing the magic window of an avocado at its peak. There have been many under and over ripe avocados and because of their cost I hate to waste them. I started experimenting with recipes that could utilize those less than desirable ones, avocado pesto is fairly simple and easy so this is my spin.
Some of my ideas for this came from a friend I met in Jamaica, B.J. a fantastic soul who made the absolutely widest range of pesto and hummus imaginable. She made a fantastic avocado hummus and a sundried tomato pesto that I craved while pregnant, who knows maybe I will get her to share some of her magic with you all.
If you take this recipe for a spin and end up with lots of left overs this can be used in pasta but also it can be a different take on avocado toast or even a dip .
Tips:
I like a mix of Italian parsley and basil however if you prefer only one feel free to use your preference.
Small additions of :
herbs (1 /2 tablespoon) for example, of thyme, tarragon or mint can bring additional freshness and brightness.
sundried tomatoes , balsamic vinegar or pepper flakes can add additional dimension of flavour.
different cheeses can add different flavour profiles e.g. 2 tablespoons of ricotta or mascarpone can add additional richness and luxury to the pesto or a little addition of feta or queso fresco can add a tart and tangy bite.
Different nuts like pine nuts, cashews, almonds will change the flavour and richness of the pesto but remember toasting them helps bring out the nut flavour.
Feel free to make a batch and experiment and tweak the base recipe until you find a combination that works for you .
Ingredients:
1/2 medium avocado (3/4 cup ) /3 cup
1/3 cup walnuts
1/3 cup Italian parsley or basil
1/2 cup olive oil
2 Tablespoons of Parmesan cheese
3 cloves of garlic
11/2 tablespoons of lemon juice
1/4 teaspoon of black pepper
1/8 teaspoon of salt
1/8 teaspoon of sugar (optional)
Preparation:
Place walnuts in a non- stick pan on low heat and gently toss until the walnuts are toasted light brown about 6 minutes .
Place the avocado, toasted walnuts, lemon juice, 1/4 cup of olive oil, garlic and parsley / basil into a mini chopper and pulse until a smooth texture is achieved. If it gets too thick, add 1-2 tablespoons of water to help thin the mixture so that a smooth consistency is achieved .
Place pureed avocado into a bowl, taste and add salt, black pepper and sugar to your preference.
Mix the Parmesan cheese into the seasoned avocado puree and top off with the left over olive oil .
Serving Suggestions:
Mixed into warm pasta instead of pasta sauce.
Top toasted bread or English muffins for a different take on avocado toast
Serve as a dip for vegetables, corn or pita chips.