Creamy Avocado Pesto

This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it's less expensive to make than traditional pesto. It happens to be vegan, but don't let that deter you (if you're the sort of person usually deterred by vegan recipes)—it's fabulous, particularly with fresh heirloom tomatoes. I also like it as a dip for vegetables or slathered over grilled fish or chicken. Use soon after making it though, as the fresh avocado will go brown if it sits for too long.

Preparing Time: -
Total Time: -
Served Person: Makes about 1 cup pesto

Condiment/Spread Side No-Cook Vegetarian Quick & Easy Basil Pine Nut Avocado Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

salt and pepper to taste
water as needed
juice of 1 lemon
2 tablespoons extra-virgin olive oil
1/3 cup pine nuts
3 cloves garlic, chopped
1 cup (packed) fresh basil leaves

Preparation 1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy. 2. Season with salt and pepper to taste. 3. Use immediately or keep, refrigerated, for up to four hours. PREP TIME: 0:05 Reprinted with permission from The BrokeAss Gourmet Cookbook by Gabi Moskowitz, Â© 2012 Egg & Dart

Creamy Avocado Pesto

Ingredients

Nutrition facts