Avocado Walnut Pesto
From otterpond 14 years ago
- 15 minutes to make
- Serves 4
Alternative flavored pesto sauce for spaghetti squash, pastas and rice. This is a fairly light vegetarian dish. Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Ingredients
- 1 medium avocado shopping list
- 1/4 cup walnuts shopping list
- 1/3 cup olive oil shopping list
- 1 cup basil, Fresh shopping list
- 1 cup parsley shopping list
- 1/3 cup Grated parmesan cheese shopping list
- 3 garlic clove shopping list
- 1 tsp salt shopping list
- 1/4 tsp Tone's cayenne pepper shopping list
- 1 cup Cooking stock chicken shopping list
- 1 tsp apple cider vinegar shopping list
How to make it
- Finely chop the walnuts.
- Split avocado, remove pit and scoop flesh with a spoon. Place in blender or food processor along with other ingrdients. Puree. Put puree in a large pan and bring up the heat slowly. Add stock as needed to give the sauce a cream-like consistency. If you are doing vegetarian use water or vegetable stock instead of the chicken stock.
- If you have fresh basil use that and change the amount to 1 tablespoon.
- Serving Suggestion:
- Prepare your pasta, rice or spaghetti squash as you like. Before sauce begins to boil add pasta or rice and fold together. Remove from heat and serve immediately on warmed plates.
- Nutrition Info: http://www.livestrong.com/recipes/avocado-walnut-pesto/#ixzz1EosciYDI
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