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Avocado, pine nut & basil pesto
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Serves: 4 as a dip or 6 as a pasta sauce
1 Perfectly Ripe Extra Large Avocado, chopped
½ x 25g pack basil
1 small garlic clove
2 tbsp extra virgin olive oil
30g pecorino, finely grated
1 tbsp lemon juice
60g pine nuts, toasted
1. Put all the ingredients apart from 1 tbsp pine nuts in the small bowl of a food processor. Whizz until relatively smooth, scraping down the sides of the bowl if needed. Season.
2. Stir through the reserved pine nuts and eat as a dip with crudités, spread on crusty bread or use as a pesto for pasta (stirred through with
a little of the pasta cooking water to loosen).
Typical values per serving:
This recipe was first published in July 2020.