BBC radio 2

Did you hear our how to guides on Simon Mayo's Radio 2 Drivetime show?

You may have read about Howopia in The Telegraph?

How to make avocado pesto

Your rating: None
Avocado makes this vegan pesto creamy and delicious, without the need for cheese.
What you'll need: 
30g pine nuts
1 ripe avocado, pitted and peeled
3 tablespoons extra virgin olive oil
30g fresh basil leaves
1 tablespoon fresh lemon juice
1 or 2 cloves garlic, minced
Salt & freshly ground pepper to taste
Food processor
Lightly toast pine nuts: Heat a heavy dry skillet over low heat. Add pine nuts and toast for a few minutes, stirring, until beginning to turn light brown.
In a food processor, combine pine nuts, avocado, olive oil, fresh basil, lemon juice, garlic and salt & pepper to taste. Process until mixture is smooth, stopping as necessary to scrape down sides.
Taste and adjust seasonings.
Makes enough pesto for 200-225g pasta (uncooked weight).
It is essential to choose a perfectly ripe avocado for this recipe. A ripe avocado will yield to firm, gentle pressure.
Pesto can be mixed into freshly cooked pasta and served hot as an entree, or cold as a salad.
A few finely chopped sundried tomatoes make a nice stir-in addition.


Post new comment

This question is for testing whether you are a human visitor and to prevent automated spam submissions.

Featured writers

We have had a chat with a couple of our more experienced writers.

Find out more about their experiences and why they contribute to Howopia.

Spotlight on two writers.

Share this

How To guides

Howopia is a new website dedicated to bringing together a community of experts to create the most useful 'How To' guides, to help you to achieve almost anything.

Related links