How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto
You can never have too many side dish recipes, so give How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto a try. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 103 calories, 4g of protein, and 9g of fat per serving. For 88 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 10 minutes. 113501 person were impressed by this recipe. It is brought to you by Ambitious Kitchen. A mixture of lemon juice, fresh basil leaves, pine nuts, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is tremendous. Try Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto, Lightened Up Basil Pesto, and How to Make Basil Pesto for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
1/2 large ripe avocado
1 cup packed fresh basil leaves
2 cloves garlic
1 tablespoon fresh lemon juice
1/4 cup grated parmesan cheese
2 tablespoons pine nuts
sea salt, to taste
3 tablespoons water, plus more if necessary
Equipment:
food processor
canning jar
bowl
Cooking instruction summary:
Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl and stir in the cheese.Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.
Step by step:
1. Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped.
2. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side.
3. Transfer to a bowl and stir in the cheese.Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.
Nutrition Information:
covered percent of daily need
