Ingredients:

  • 2 medium ripe avocados, pitted and roughly chopped (approx. 300g)
  • 1/4 cup fresh basil leaves, packed (approx. 15g)
  • 1/4 cup fresh parsley leaves, packed (approx. 15g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1/4 cup grated Parmesan cheese (approx. 25g)
  • 1/4 cup olive oil (60ml)
  • 2 tablespoons lemon juice (30ml)
  • 2 tablespoons pine nuts, toasted (approx. 15g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Gently toast pine nuts in a dry pan over medium-low heat, watching carefully, until golden brown and fragrant. This enhances their flavour. (Approx 3-5 mins)
  2. Add avocados, basil, parsley, garlic, Parmesan cheese, lemon juice, and toasted pine nuts (if using) to the food processor.
  3. Pulse ingredients, gradually drizzling in olive oil until the Avocado Pesto reaches a smooth, creamy consistency. Scrape down the sides of the bowl as needed.
  4. Season with salt and pepper to taste. Adjust lemon juice or Parmesan cheese as needed to balance the flavour.
  5. Use immediately, or store in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface to prevent browning.