Basil Avocado Pesto, with pine nuts, is a summertime favourite.
Fresh, vibrant & super tasty, it adds flavour to your favourite pasta dish or can be served as a dip with crunchy vegetable crudités.
This summer the basil has been plentiful in the garden. I’ve picked so much of this fragrant, delicate herb. Not only will I get to enjoy freshly made Basil Avocado Pesto this entire season, but I will enjoy it through the winter months too.
LIFE IS A COMBINATION OF MAGIC & BASIL AVOCADO PESTO
It goes without saying that Pesto is my favourite pasta sauce. So magical is pesto that it has it’s own celebratory World Day & this man has got the world making pesto!
The world making pesto day originated in Genoa & Liguria. Celebrations take place on the 17th March. It’s a day when pesto lovers come together to celebrate.
Co-incidentally the 17th March is also St. Patricks day where we dye our food & beverages & wear any piece of green clothing we have in celebration of this day.
So whether you are celebrating St Patrick’s Day, or World Pesto Day, this Basil, Avocado & Pine Nut Pesto is sure to be a hit any time of the year.
What makes a pesto sauce or dip exceptional? Freshness. If you’ve ever had the opportunity to compare store bought pesto or freshly made pesto, I assure you that the flavour from freshly made pesto is more intense, delicate & luxurious.
IT’S SUMMER ON A PLATE
- 2 ripened avocados
- 2 cups basil leaves
- 1/2 cups cup roasted pine nuts
- 1/2 parmesan cheese
- 1 Juice of 1 lemon
- 50 ml 50ml olive oil
- Salt & pepper
- In a dry pan, roast the pine-nuts on low heat, turning them regularly so they don't burn. Hint: you can usually tell when the nuts begin roasting as they release a toasty, warm nutty smell. Be careful not to burn them as it will affect the flavour of the pesto.
- Place all ingredients (minus the olive oil) into a blender or food processor & blend.
- Using the oil dispenser on the processor, pour the oil through the spout while the machine is on. The oil will help bring all the ingredients together into a paste consistency
- Blend for a few minutes, then taste. You can make this into a chunky dip or more creamy consistency which is great if you are tossing this into pasta
- Season to taste with salt & pepper then serve