Avocado Basil Pesto
I found this recipe on Sophia Thiel's blog and simply added Parmesan cheese. It's super easy and tastes absolutely fantastic! If you like, you can add cherry tomatoes as a topping or fry up some shrimp. You don't actually need to buy a fresh lemon for the juice; you can use concentrate. Whatever you have on hand.
Ingredients · Servings 2
- 300g Pasta
- 1 Avocado (reif)
- 15 g Basil
- 1 clove of garlic
- 3 tablespoons olive oil
- 10 g pine nuts
- 15 g Parmesan cheese
- 2 dashes of lemon juice
- Salt
- Pfeffer
Method · 10 min
- Cook any pasta according to the package instructions until al dente or to the desired consistency. Don't forget to salt the water!
- Meanwhile, toast the pine nuts in a pan until golden brown. Peel and pit the avocado and place it in a blender. Peel the garlic and add it to the blender along with the basil, olive oil, lemon juice, toasted pine nuts, and Parmesan cheese. Blend. Season to taste with salt and pepper.
- Once the pasta is cooked, drain it and mix it with the pesto. Enjoy!
