Got over-ripe avocados in the fridge that need used up? This super quick pesto recipe is just the answer.
All you need is a blender, a few ingredients and hey pesto! (I’m sorry) – you’ve got a deliciously fresh dip.
100% plant-based & gluten-free.
Ingredients
- 1 large over-ripe avocado
- 1 garlic clove
- Juice from 1/4 lemon
- 50 ml olive oil
- 40g pine nuts
- 75g fresh basil or 4 tbs dried basil
- Salt and pepper to season
Method
Simply chuck all the ingredients into a blender & blitz until smooth & creamy.
It goes great as a sauce for pasta or as a dip for some loaded nachos.
Can be stored in an airtight container for up to 5 days!
The plant girl. 