Avocado Pesto

We found this recipe when looking for good cookbooks to buy, they showed this recipe so we thought we’d try it as it would give us a good idea of what the cookbook is like. Well if this recipe is anything to go by its going to be great (we have yet to buy it).

This is the best vegan pesto we have ever had, in fact the best pesto we have ever had. It tastes fantastic and is lovely and creamy. We adore it and its become one of our favourite meals, we choose our favourite pasta and then added cherry tomatoes and sweetcorn. It sounds simple but tastes great. I think it would be a favourite by all, children and adults.

Just to make it clear this is the recipe for the pesto only, same goes with the nutritional information. This serves 4, as its just the two of us we do one of two things; have it twice so one half one day and the other half the next day or make half of the recipe only which is easy to do. We will mention after the recipe what we serve it with and the amounts.

 

Avocado Pesto

Serves 4  |  Preparation 15 minutes  | Cook 3 minutes (based on cooking it with pasta etc)

Ingredients

  • 1 large bunch of fresh basil (we use a 60g packet from Tesco)
  • 25 g Pine Nuts
  • 25 g Cashew Nuts
  • 2 Avocados
  • 3 Garlic Cloves
  • 125 ml Rapeseed Oil
  • 2 tbsp Lemon Juice (you can use fresh or bottled, we’ve not noticed a difference although we do use 100% lemon juice in a bottle)
  • Salt and Pepper to taste

Method

1.) Roast the pine nuts and cashew nuts in a dry frying pan until they start to turn brown. Then grind them up, we use an electric grinder on our kenwood chef.

2.) Half the avocados, remove the stone and then scoop flesh out with a spoon. We then mash it up in a bowl to make it easier to blend.

3.) Prepare basil by removing the leaves from the stalks. Prepare the garlic by crushing the cloves.

4.) Gather all the ingredients and put in a blender and blend till smooth and well mixed.

5.) Its now ready to use or alternately store it in an air tight container and put in the fridge (it will end up changing colour but don’t worry about this).

6.) When cooking we stir the pesto into freshly cooked pasta, add some canned sweetcorn and some halved tomatoes and cook for a few minutes then serve. See below nutritional information for amounts of what we used.

Copyright © Chloe Coscarelli

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Nutritional Information – per serving

Calories: 531 |  Total Fat: 52.3 g  Saturated: 3.5 g  Polyunsaturated: 10.4 g  Monounsaturated: 27 g  | Sodium: 187.6 mg  | Potassium: 287.9 mg  | Total Carbs: 12 g  Dietary Fibre: 7.6 g  Sugars: 0.6 g  | Protein: 4.3 g  | Vitamin A: 53 %  | Vitamin C: 35.6 %  | Calcium: 6.1 %  | Iron: 9.1 %

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What we had with the Avocado Pesto – Based on 2 people, half serving of the pesto

150 g Biona Spelt Spinach Tagliatelle (We’ve also used their spelt white tagliatelle or normal tagliatelle)

140 g drained weight Green Giant Sweetcorn

12 Vine Cherry Tomatoes (6 each), cut in half.

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