RCI-SC.005.0008.001
Avocado Pesto
Alternative flavored pesto sauce for pastas and rice. This is a fairly light vegetarian dish.
Prep10 min
Cook35 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 medium
- ⅓ cups
- 3 cloves
- pepper to taste (cayenne or freshly ground black)1 unit
- romano/parmesan cheeses⅓ cupsgrated
- fresh basil or 1 tsp dried basil1 tbsp
- lime juice or undistilled cider vinegar1 tsp
- water to bring to a cream-like consistency1 unit
Method
1
Halve the ripe avocados lengthwise, remove the pits, and scoop the flesh into a food processor or blender.
3 minutes
2
Peel and roughly chop the garlic cloves, then add them to the food processor with the avocado.
2 minutes
3
Add a generous pinch of salt and a squeeze of fresh lemon or lime juice to help preserve the color and brighten the flavor.
1 minutes
4
Pulse the avocado and garlic mixture several times until the ingredients begin to break down into a coarse paste.
2 minutes
5
With the processor running, slowly drizzle in the olive oil in a steady stream until the mixture becomes smooth and creamy.
2 minutes
6
Stop the processor, scrape down the sides with a spatula, and taste the pesto, adjusting salt, garlic, or lemon juice as needed.
2 minutes
7
Process once more for 10 to 15 seconds until the pesto reaches your desired consistency, whether chunky or silky smooth.
1 minutes
8
Transfer the avocado pesto to a serving bowl or airtight container, pressing plastic wrap directly onto the surface to prevent browning, and serve immediately or refrigerate for up to one day.