Here is a recipe for the best ever Avocado Pesto . Keto friendly, right for Atkins, gluten free and vegan. Also perfect for anyone just looking for delicious creamy dip or sandwich spread. And oh did I tell you works brilliantly as a pasta sauce.
I love pesto and keep making variants at home. Whether it is the spinach pesto or this standard basil pesto but one of my favourite variant is this Avocado Pesto. Creamy, full of flavour it transforms any dish you use it in.
The first time I made this recipe was many years ago. A friend told me she makes these sandwiches with avocado pesto, some boiled eggs and a few slices of tomatoes. I think the creaminess of avocado supplements not using the mayonnaise. Making it a little healthier, ofcourse the flavour profile also changes a lot with the addition of avocado.
I use it often in the sandwich but more that I love it as a dip and specially as a pasta sauce. Just boil some pasta, mix it up with avocado pesto and serve with a few chopped cherry tomatoes. With a generous helping of grated parmesan. It is heaven on plate I promise.
The man’s favourite way to eat it is as a dip. A few crackers or toasted pita bread, a glass of beer on the side and avocado pesto is his idea of a perfect Friday evening.
So here is the recipe, make a large batch and store it upto a week. Cover it a thin layer of extra virgin olive oil to prevent oxidation of the pesto. And voila just spoon it out when you need it.
Bon Appetit !
The best ever Avocado Pesto Recipe
- 2 ripe avocado I used fairly large ones
- 1 cup basil leaves
- 1/3 cup Walnuts toasted
- 6 garlic cloves
- 1/4 cup extra virgin olive oil
- 1/2 tsp pepper powder
- Salt to taste
- 2 tsp lemon juice
- Grind together all the ingredients in a food processor adding olive oil slowly till smooth.
- Store in an airtight bottle topped with a thin layer of Olive Oil