Pesto is one of those things that you either love or hate.
Take my brother and me for example. Ever since I discovered pesto in my mid-teens, I’ve never been able to get enough of the stuff. In fact, mainly sustaining myself with white pasta and jars of pesto was probably the main cause of my fresher 5 (ok, 15) while living in a university dorm.
My brother, on the other hand, hates the stuff. He even disliked being in the same room as me when I was eating anything that contained pesto. Too bad, I say.
While pasta isn’t much of an everyday food for me now, my love affair with pesto continues. And just like with most healthy foods, they’re usually even better for you when you make it yourself.
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No food processor? No worries
Before I starting cooking enough to think about investing in a food processor, I was always put off by recipes that relied on them without providing an alternative.
Unless you’re crazy about food prep and cooking (guilty), it’s probably likely that you don’t have a food processor around. And while preparing pesto with a mortar and pestle might be a great arm workout and more traditional, who honestly has time for that?!
I actually created this blender pesto recipe while between food processors. It took me a while to realise they’re one of those appliances you shouldn’t skimp on. I’ve been through 4 already…
After finding a giant, fresh, juicy bunch of basil for cheap at a farmers market, all I wanted to do was make pesto. So with no food processor, an over ripe avocado and no desire to be stuck in the kitchen for hours, I set about inventing this avocado blender pesto recipe. Enjoy!
- 1 avocado (150g)
- Juice of one lemon
- 2 Tbsp extra virgin olive oil or avocado oil
- 2 Tbsp shaved parmesan (20g)
- 2 Tbsp pine nuts (30g)
- 2 cups basil leaves, tightly packed
- 2 garlic cloves, peeled, roughly chopped
- Place avocado flesh, lemon juice and olive oil in small blender cup and pulse until smooth.
- Add remaining ingredients and blend until combined.
- Continue blending until your desired pesto texture forms. I like it still a little chunky.
- Because of the avocado, the pesto may begin to turn a little brown if not eaten immediately. This shouldn't affect the flavour though.
- I made this with a fairly high quality blender. Add a tablespoon or two of water or more oil if you're having trouble blending. You can always use a food processor too.