Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 bunch basil
- 3 dashes olive oil
- 3 teaspoons, leveled salt
- 2 teaspoons, leveled pepper
- 0.5 ½ avocado (s), ripe
- 50 g pine nuts
Print Recipe
Pin Recipe Instructions
- Toast the pine nuts lightly brown in a coated pan without fat.
- Wash the leaves and finer stems of the basil and chop finely with a blender or hand blender. Add the oil and puree. Add the spices, the chopped avocado and finally the pine nuts and puree until a homogeneous mixture is formed.
- If you want, you can refine the pesto with a small splash of lemon juice. The quantities given are sufficient for 250 ml pesto.
- Spinach and ricotta tortellini go well with this.
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