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AVOCADO PESTO
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3 of 5 11

11 Ratings | 1 Comment(s)

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Recipe Provided By

Alternative flavored pesto sauce for pastas and rice. This is a fairly light vegetarian dish.

Ingredients

  • 1.000 1
    medium Avocado
  • 0.333 ⅓ cup
    virgin olive oil
  • 3.000 3
    cloves garlic
  • 0.000
    pepper to taste (cayenne or freshly ground black)
  • 0.333 ⅓ cup
    romano/parmesan cheeses, grated
  • 1.000 1 Tbsp.
    fresh basil or 1 tsp dried basil
  • 1.000 1 tsp.
    lime juice or undistilled cider vinegar
  • 0.000
    water to bring to a cream-like consistency

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Instructions

  1. Prepare favorite pasta or rice. Process sauce shortly before serving. Split avocado, remove pit and scoop flesh with a spoon. Place in blender or food processor along with other ingrdients. Puree. Put puree in a large pan and bring up the heat slowly. Add water as needed to give the sauce a cream-like consistency. Before sauce begins to boil add pasta or rice and fold together. Remove from heat and serve immediately on warmed plates.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality or taste and is not responsible for the performance of any submitted recipe.

Nutrition information per serving

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Comments

  • An acquired taste, but we loved it!

    I had never heard of avocado pesto, but since I had a bunch of very ripe avocados I decided to give it a try. We were all pleasantly surprised! We all enjoyed it, but my husband says it's an acquired taste.
    Next time I'm going to use about half of the avocado in the pesto mixture and mash the rest to use as topping with bacon before serving. Sprinkling a little lime juice on top made it even better :-)

    Submitted By Eri - Mar 3, 2010

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