I love fresh pesto and so do my family. It is so versatile and can pretty much 'spice up' any dish. It can be spread over baked salmon or chicken, used as topping for baked (sweet) potatoes, drizzled into soups, or served with traditional pasta. Packed with anti-inflammatory herbs, fatty acids and antioxidants, homemade pesto can quickly create a tasty, nutritious, and exciting family dinner without much effort or difficulty. With its potent deep green colour, it can also serve as the base for sneaking more 'veggies' into your family meals - or as in this case - a creamy avocado!
40 g fresh basil leaves (approx. 1.5 cups packed basil leaves)
1 large ripe avocado
2 cloves garlic
1 lemon (juice only)
1/4 cup lightly toasted pumpkin seeds
1/3 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
sea salt to taste
1. Spread out pumpkin seeds on a baking tray and bake in oven for 10-15 minutes on 140 C (220 F).
2. Add basil, avocado, garlic, lemon juice, and pumpkin seeds to a food processor and pulse until all ingredients are combined.
3. Add in olive oil and Parmesan cheese and blend until smooth. You can add more olive oil or water until you reach your preferred consistency. Add salt after taste.
4. Store in an airtight container and refrigerate up to 4 days. Alternatively, divide into portions and freeze to have on hand for quick dinners.
Have you tried this? Then please leave a comment and let me know how you got on.
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