Pesto is BEST-O…
Yes, yes, yes! Pesto is Best-O, especially when its made with Alligator Pear! I know right Alligator Pear, what the hell is that? Bet you are thinking it is an exotic fruit or vegetable. In my eyes it definitely is, but for your information alligator pear is another name for none other than avocado! There’s a little trivia for you.
The humble avocado, not only does it have that beautiful creamy texture, but its subtle flavour and beautiful colour make it an absolute delight to cook with. I bet you are now wondering avocado and Pesto, what’s the link? The link is simple, today I am going to tell you how to make avocado pesto, avocado is the reason why this pesto is best-o.
I don’t know about you, but I usually use gallons of olive oil when making the normal basil pesto and I never really thought of an alternative option, but then one day on my kitchen bench I saw this perfectly ripe Avocado. And there it was….an idea!
- Two large avocados
- One medium bunch of continental parsley
- One medium sized garlic pod
- One tablespoon of olive oil
- One tablespoon of fresh lemon juice
- Salt to taste
- Quarter cup grated Parmesan cheese (optional)
This recipe is perfect for my Vegan friends too! I did not use Parmesan cheese in my recipe and trust me I did not miss it. So let’s note the steps.
Scoop the avocado pulp into the blender. I normally slice the avocado down the middle and then scrape the shell with a spoon to get all that delicious pulp.
Separate the continental parsley leaves from the stem and roughly run the knife over it and add it to the blender. Add the garlic, one tablespoon of olive oil and lemon juice and season to taste. Turn on the blender and watch the magic! Once all the ingredients are nicely blended, your pesto is ready to serve.This delicious and quick to make pesto can be served with carrot and cucumber sticks, spread on a delicious sourdough toast or tossed in with some al dente spaghetti. This is why Avocado Pesto is Best-O!!!