Basil avocado pesto with toasted almonds and no cheese…
Do you know when an idea comes to mind and you can’t wait to get it done, but then for one reason or another you always postpone?
It often happens to me, I think of so many ideas, that you put in line with each other and have to wait the turn, then between a postponement and another they pass into oblivion to return to when I least expect it!
So it was for this basil and avocado pesto, simply fantastic, great for seasoning pasta and special even on bread.
In these days I realized it and I wanted to share the recipe with you, I’m sure you will like it!
Ingredients
- 7 ouncesavocado
- 2 teaspoonslemon juice
- 15 leavesbasil
- 2.5 tablespoonswater
- 4 tablespoonsolive oil
- 2 ouncesalmond
Tools
- Blender / Mixer
Preparation
Toast the almonds until they are amber, then let them cool.
(If you do not know how to peel the almonds: boil some water, turn off, dip the almonds and let them rest for 5 minutes. Drain and rub them with each other, you will see that the skin will go away with ease).
Peel the ripe avocado (but not dark), collect all the ingredients in the blender and blend until you get a smooth cream
Adjust the consistency of the cream by adding a little more water if needed.
The avocado pesto can not be stored for long, despite the use of lemon juice, after a few hours it tends to become dark and anyways it is good only if fresh.
With the amount you made you can season 1 or 1 and 1/3 pounds of pasta or fill sandwiches, toast and pizzas in abundance.
Avocado pesto, like traditional pesto, should not be cooked at all, but can be used on warm dishes, provided they are consumed immediately.
Vuoi conoscere la ricetta in italiano? La trovi a questo link: pesto di avocado al basilico e mandorle.
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