Summary

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

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Instructions

1. Toast the pine nuts lightly brown in a coated pan without fat.
2. 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.
3. If you want, you can refine the pesto with a small splash of lemon juice. The quantities given are sufficient for 250 ml pesto.
4. Spinach and ricotta tortellini go well with this.