March 11, 2014 | Makes 4 Servings
- 25g of Fresh Basil
- 6 Tablespoons of Olive Oil
- 2 Cloves of Garlic
- 1/3 Cup of Pine Nuts
- 1/2-1 Ripe Avocado (the mushier the better!)
Optional: Juice of 1 Lemon
My brother is a pasta addict and even now that he’s moved out, our fridge is always stocked with multiple jars of every kind of pesto. I’ve always loved pesto but so many store bought ones are filled with cheese and too much oil. So I’ve been experimenting to make the perfect heathy version without sacrificing on taste and for me this is it. This pesto can be used with just about anything; on raw courgetti, as a marinade, a salad dressing, a dip, in sandwiches- the list goes on! The avocado gives it a lovely creaminess, the lemon gives it a nice zingyness and it’s oh so basily. Best of all, it can be whizzed up in a matter of seconds!
Start by toasting the pine nuts in a pan with no oil for about 2 minutes, regularly tossing them so they don’t burn. Get out all the rest of your ingredients.
Add the pine nuts and all of the other ingredients to the food processor and blitz on high for about 30 seconds. Done!