Avocado Pesto
Author: Kiyo Miller adapted from Eating Well magazine
Serves: 4 about 1⅔ cups
Ingredients
- 1 large bunch fresh basil (about 2 cups lightly packed)
- 2 medium-sized ripe avocados
- ⅓ cup hemp seeds (or walnuts)
- 2 tablespoons fresh lemon juice
- 1 large garlic clove, minced
- ¾ teaspoon kosher salt
- ½ cup extra-virgin olive oil
- freshly ground black pepper
Preparation
- Place basil leaves, avocados, hemp seeds, lemon juice, garlic and salt in a food processor. Pulse until finely chopped, scraping down the sides as necessary. Add oil and process to form a thick paste. Season with pepper and additional salt if needed.
- Toss the pesto with your favorite pasta. I love the way the pesto coats the long, flat strands of linguine.
- Pesto is best eaten the day you make it as the avocado pesto will brown slightly if made in advance.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2015/10/21/avocado-pesto/