Mmmm - avocado, what an amazing and versatile fruit. Great on toast with a sprinkle of S&P and an absolute must have for any sushi lover.
With the incredible heat in Sydney this past week, it's been a real challenge to whip up dinner after work - the last thing you want to do in the 40 degree heat in a non-airconditioned apartment is turn on the stove!
This lovely pesto went perfectly with a simple salad of spinach leaves, roma tomatoes, barbecue chook and spanish onion - and no cooking required!
Finally, the cool change is here. Personally, I'm pretty done with summer!
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Avocado Pesto
Ingredients:
1 bunch basil
2 small garlic cloves
1 avocado
salt and pepper to taste
1/3 cup olive oil
Pick just the leaves from the bunch of basil. In a food processor, pulse basil leaves with garlic. Use a stick mixer to puree avocado and basil, garlic mix while slowly adding the oil in a steady stream until the mixture is smooth. Salt and pepper to taste.
Great for leafy summer salads - and works well with cold pasta salads as well.
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