I’ve been on a pesto kick lately and have been making everything from the traditional variety to pea pesto. Today, I made a super creamy, avocado pesto that would be fabulous on almost anything. The avocados add a creamy consistency and cheese like richness to this vegan pesto. Who else is obsessed with pesto? I know I am!

I’ve been in a bit of a dinner rut lately and have been making the same meals over and over. Anyone else get in that type of situation? When you’re busy, it happens. Pesto is a great addition to any quick meal because it freezes beautifuly. Make a bunch over the weekend, freeze, and take out when needed. It pairs well with chicken, fish, pasta, pizza, you name it… it’s probably good with pesto.

Ingredients: 

1 ripe avocado, peeled, pitted, and diced

1 cup (packed) fresh basil leaves

1/3 cup pine nuts

3 cloves garlic, chopped

Juice of 1 lemon

2 tablespoons extra-virgin olive oil

Water as needed

Salt and pepper to taste

Directions: 

1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
2. Season with salt and pepper to taste.
3. Use immediately or keep, refrigerated, for up to four hours.

Recipe from: from The BrokeAss Gourmet Cookbook by Gabi Moskowitz, © 2012 Egg & Dart