Beth Lipton

Spoon it onto zucchini noodles, swirl it into a yogurt dip, or stir it into scrambled eggs. Wherever you put it, you’ll love it.

April 26, 2016

Is there anything avocados can’t do? They’re delicious in so many recipes (including banana bread, pudding, even brownies!). They wake up toast. And they make your skin and hair beautiful.

Now these miraculous green fruits (yup, avocado is a fruit) are showing up in pesto. Swap an avocado for some of the olive oil, and you can transform this classic sauce into a creamy wonder. Spoon it onto pasta or “zoodles." Swirl it into yogurt to make a dip. Stir it into scrambled eggs. Wherever you put it, you’ll love it; and with all those nutrients, fiber, and good fat, it’ll love you back.

Avocado Pesto

Yield: About 1 cup

3 Tbsp. extra-virgin olive oil

3 cloves garlic, chopped (about 1 Tbsp.)

1 ripe avocado (about 7.5 oz.), halved, pitted, flesh scooped out

1 packed cup fresh basil leaves (about 8 oz.)

1/3 cup chopped walnuts (about 1.25 oz.)

3 Tbsp. fresh lemon juice

Salt and pepper

  1. Place oil and garlic in a cold skillet. Turn on low heat.
  2. When the oil and garlic begin to sizzle, transfer mixture to a blender or food processor. Add avocado, basil, walnuts and lemon juice and process until well blended.
  3. Taste and season generously with salt and pepper. Serve immediately, or cover and refrigerate for up to 3 days (press plastic wrap directly on surface of pesto).

 

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