I tend to be of the opinion that if something isn’t good, avocado can make it better, and if it is good, avocado can take it to unforeseen heights. When I first heard about avocado pesto, it made perfect sense to me; pesto is damn tasty, and the creaminess, richness, and depth of flavor from avocado could only improve it. Last night I decided to test that theory…. and improve pesto, avo sure did.
For some reason I often don’t look up recipes when I make new dishes, so that my version is truly my own. I basically made my standard pesto, switching out some of the lemon juice for lime, and added the fruit right along with the other ingredients.
(All ingredients save for oil can be put in blender together. I say blender rather than processor because I prefer a smoother pesto, and by blending it on low, this is a creamy sauce with a few nice little bits and pieces.)
4 cups fresh basil leaves
5 whole garlic cloves
1/3 cup raw nuts (I used cashews because I had them on hand, but have used pine nuts, walnuts, etc.)
2 medium avocados (I used one small and one large Bacon. You could use one large if Haas, as they are richer.)
juice of two large lemons
juice of one large lime
2 tsp nutritional yeast (you could use raw cheese and it won’t be vegan, or regular parmesan and it won’t be raw or vegan.)
1 tsp Himalayan salt
1 tsp cracked black pepper
1/2 cup extra virgin olive oil
I drizzle a small amount of oil in at the start to help it begin blending, let it get pretty broken up, then slowly add the remainder of the oil. You can use more or less to taste. I like sharp flavors, so this amount of garlic and citrus may be considered too heavy to some.
For dinner, I served the sauce atop roasted veggies and quinoa, but it is thick enough to use as a dip, and is an interesting offshoot of both guacamole and pesto.