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.
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.
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
- Place oil and garlic in a cold skillet. Turn on low heat.
- 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.
- 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).