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avocado_pesto

Easy Avocado Pesto

Course Appetizer, Dip, Sauce
Keyword avocado, basil, pesto
Prep Time 8 minutes
Total Time 8 minutes
Servings 1 cup

Ingredients

  • 1 Avocado
  • 1/2 cup Fresh Basil
  • 1/4 cup Pine Nuts, toasted
  • 1/4 cup Parmesan Cheese, grated
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Lemon Juice
  • 2 cloves Garlic, smashed
  • Salt and Pepper to taste

Instructions

  1. Add all the ingredients to a small processor or blender.

  2. Pulse a few times to break the avocado up a bit. You want to do this to avoid winding up with large chunks of avocado.

  3. Blend until smooth. Use a rubber spatula to knock down the sides a few times during this process.

  4. Serve immediately or you can store this in an airtight glass jar in the refrigerator for up to 2-3 days or until it starts turning brown.

Recipe Notes

How to Select and Store Avocados

Here's some tips to help you select the perfect avocados:

  • First, try to find 3 or 4 avocados that are at different stages of ripeness.
  • If you gently press near the stem end (the skinnier end) and it bounces back, that is perfect!
  • Buy 2 that are slightly harder than that one and maybe 1 that is a little softer. Of course, eat the softer ones first!

Store them in the fridge to keep them from ripening too fast. They'll keep for a week or more. Don't forget, you can also freeze them! Be sure to remove the pit and place in a sealed bag. They will last 3-6 months in the freezer.