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
Print Recipe
Pin Recipe 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.
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