Avocado – Pesto

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

1 avocado (s), ripe, soft
3 clove (s) garlic, more if desired
1 handful basil, (approx. /2 frozen packet)
1 handful parsley, (approx. /2 frozen packet)
50 g cheese, pecorino, rated (alternatively Parmesan)
1 tablespoon balsamic vinegar
2 tablespoon olive oil
salt and pepper
possibly water

Instructions

Halve the avocado, remove the stone and peel the pulp with a spoon and put in the blender.
Peel and roughly chop the garlic cloves and add to the avocado meat with herbs and cheese.
Now puree everything together to a relatively firm paste and slowly pour in the oil and balsamic vinegar, so that a smooth mass is created.
Season with salt and pepper and, if necessary, dilute with a little water.
Goes well with various types of pasta, but it certainly also tastes good with ciabatta or as a dressing in a salad.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.