Avocado and basil pesto This pesto impresses with its bright green colour and its creaminess, which it gets from the avocado – without any oil at all.
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4-6 SERVINGS

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15 MIN.

 

INGREDIENTS

  • 20 g/0.7 oz basil
  • 1 clove of garlic
  • 1 untreated lemon
  • 30 g/1 oz parmesan
  • 25 g/1 oz pine nuts
  • 1 ripe avocado (approx. 250 g/9 oz)
  • salt

HOW TO MAKE IT

  1. Wash the basil, shake dry and pluck the leaves. Peel and halve the garlic. Wash the lemon with hot water, dry and grate a little zest, e.g. with the ZWILLING Z-CUT mini grater. Cut the lemon in half and squeeze the juice out of one half. Roughly chop the parmesan.
  2. Place the parmesan pieces in the ZWILLING ENFINIGY chopper of the ZWILLING ENFINIGY hand blender. Close the lid, attach the motor unit of the hand blender and chop the parmesan coarsely or finely as desired. Add the basil, garlic, pine nuts, lemon zest and juice to the parmesan in the chopper.
  3. Cut the avocado in half, remove the stone and remove the flesh from the skin in portions with a tablespoon and place directly into the chopper.
  4. Close the lid, replace the motor unit of the hand blender and blend to a coarse or fine pesto as desired. Season the finished pesto with salt to taste.
  5. The avocado and basil pesto tastes great with pasta, on its own as a dip or as a spread.

Tip

The avocado replaces the oil that is normally used in classic pesto genovese. Therefore, make sure that the avocado is ripe.

Info

A suitable vacuum box from the ZWILLING FRESH & SAVE system is recommended for storing the pesto. The pesto retains its green colour under vacuum.