Avocado Basil Pesto is a light and tasty no-cook condiment, ready in just 10 minutes, ideal during the working week when time is short but you don’t want to give up on flavour.
Avocado Basil Pesto recipe is made with a few simple ingredients: ripe avocado, basil, toasted pine nuts, Parmesan, pecorino and lemon juice, absolutely perfect for seasoning a plate of hot pasta.
It is incredibly creamy and perfectly coats pasta with its rich and enveloping flavour.
This sauce comes from the marriage between GUACAMOLE and Genovese Basil PESTO, two flavors that come together perfectly to create a simple, quick and nutritious recipe.
A very easy recipe to prepare: just put all the ingredients in a mixer, or blender, while pasta is cooking and after just 10 minutes (including pasta cooking time) you will have a complete, healthy, creamy and economical dish.
Avocado and Basil Pesto recipe could also be used as an accompanying sauce for fish, meat or grilled vegetables but it is also excellent spread on a slice of toasted bread.
A recipe that not present particular difficulties suitable for those who are not expert, the only precaution is to use it immediately to prevent it from oxidizing and becoming dark (the taste is the same but it loses that nice bright green colour).
Ingredients
- Power 262,60 (Kcal)
- Carbohydrates 5,23 (g) of which sugars 0,64 (g)
- Proteins 6,99 (g)
- Fat 25,40 (g) of which saturated 5,58 (g)of which unsaturated 8,19 (g)
- Fibers 3,32 (g)
- Sodium 577,69 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
STEP 1
Toast pine nuts in a non-stick pan and set aside.
Prepare avocado basil pesto. Divide avocado into halves, remove pit and scoop out pulp (you need about 1/3 pound of pulp). Put the avocado pulp, garlic, lemon juice, 1 teaspoon of salt and 1 pinch of pepper in the mixer.
STEP 2
Operate mixer for 1 minute then add Parmesan, pecorino and basil and operate again. While the mixer is running, add oil slowly and 3 tablespoons of water until the pesto has a smooth and creamy consistency. Avocado Basil Pesto is ready. If you don’t use it immediately, transfer it to a glass jar covered with a drizzle of extra virgin olive oil to avoid oxidation.
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NOTE
Avocado contains vegetable fats, feel free to put no oil and replace with water or vegetable broth to dilute to a creamy consistency.
If you use Avocado Basil Pesto to season pasta, you can choose the format you prefer. When you drain the pasta, remember to keep a ladle of the cooking water aside to add to the Pesto and obtain an even creamier sauce.
STORAGE
The fresh avocado pulp oxidizes and turns brown very quickly. Lemon juice can help avoid or prevent this process. You can preserve Avocado Basil Pesto in the fridge for a maximum of 2 days in a glass jar by adding a thin layer of olive oil over the pesto to prevent air from passing through. You can also freeze and keep for up to 1 month.
FAQ
Is it normal if avocado basil pesto turn brown?
Don’t be surprised if avocado basil pesto turns brown, it happens because oxidation occurs when it is exposed to air, but the taste remains unchanged and is still good.
Does Avocado Basil Pesto need to be reheated?
No, Avocado Basil Pesto, like Genoese Basil Pesto is thought to be a raw sauce to preserve the taste and freshness of the ingredients.
How can you use Avocado and Basil Pesto?
In addition to seasoning pasta, use Avocado and Basil Pesto as an accompanying sauce for meat, fish or vegetables. You can also use it to prepare delicious canapés or even simply enjoy it by spreading it on a slice of toasted bread.
Varied doses for servings