Avocado and Basil Leaf Pesto is a modern Fusion recipe (based on an Italian original) for a green sauce of basil leaves and avocado leaves with pine nuts and Parmesan cheese in an olive oil base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Avocado and Basil Leaf Pesto.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
20g fresh basil leaves
5g fresh avocado leaves
45g pine nuts (or walnuts)
85g freshly-grated Parmesan cheese
2 garlic cloves
120ml extra-virgin olive oil (plus more to adjust consistency)
Salt and freshly-ground black pepper, to taste
Method:
Place a dry non-stick frying pan over medium heat and use to lightly toast the pine nuts for about 2–3 minutes, until golden. Turn onto a plate and set aside to cool.
In a food processor, pulse together basil, avocado leaves, nuts, grated Parmesan, and garlic until coarsely chopped.
With the motor running, drizzle in the olive oil until the mixture is smooth but still has some texture. Stir in salt and freshly-ground black pepper to taste.
As with any pesto you can use this to: toss with pasta and a splash of pasta cooking water; dollop on crostini or spread inside sandwich wraps; stir into soups for an herby finish.
