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Pesto, pesto and more pesto!
Yes, there was a time when I ate Pesto pasta once a day, so I can tell you that I've had time to study the traditional Pesto Alla Genovese recipe. And then one day, I felt the need for a change, for something new and fresh. Why not try a different kind of pesto, with avocado and herbs? It's so good!
How to store it?
Warning: keep refrigerated and consume within 48 hours. If you want to keep it longer, freeze it!
Which avocado to choose?
Did you know that, depending on the country of origin of your avocados, you run the risk of enriching the mafia? Find out more about green gold and alternatives in this Eco Tips.
📖 Recette
Avocado pesto
Ingredients
- 1 avocado
- 2 handfuls fresh parsley
- 2 handfuls fresh basil leaves
- 2 handfuls fresh chives
- 1 large fillet olive oil
- 1 handful nuts
- 3 handfuls baby spinach
- 2 tablespoon Parmesan cheese freshly grated
- 1 small ladle cooking pasta water
Instructions
- Put all the ingredients in a blender and blend!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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