Avocado Pesto

Chef Kristi Richey of Greenleaf Gourmet Chopshop adds some zing to her sandwiches with this creamy condiment. Just spread a tablespoon or two on one of your whole-wheat bread slices or use it as a topper for your favorite whole-wheat pasta!
AvocadoPesto_article

Photo: Gregory James, Food Styling: Jessica Colley

By Kristi Ritchey

Serves: 4
Makes: 4 to 6 cups
Hands-on time: 5 minutes
Total time: 5 minutes

INGREDIENTS:

  • 5 ripe avocados, pitted and peeled
  • 1/2 tbsp minced garlic
  • 1/2 tbsp chile flakes
  • 1 bunch basil, stems removed
  • 2 oz unsalted pine nuts
  • kosher salt, to taste
  • Fresh ground black pepper, to taste

INSTRUCTIONS:

  1. In a food processor, purée all ingredients. Add cold water as needed to adjust to your preferred texture and thickness.

Nutrients per 1-tbsp serving: Calories: 41, Total Fat: 4 g, Sat. Fat: 0.5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 2 g, Fiber: 1.5 g, Sugars: 0 g, Protein: 1 g, Sodium: 51 mg, Cholesterol: 0 mg

Nutritional Bonus: This smooth pesto packs a nutritional punch. One cup of avocado has 23% of the recommended daily value of folate, a water-soluble B vitamin vital to cell regeneration. Avocados also have more of the carotenoid lutein than any other commonly consumed fruit. Lutein protects against macular degeneration and cataracts, so eating avocados helps to ensure that your peepers are in top shape.

TIP:
This pesto can also be used as a dip for clean fries, such as our Sweet Potato Sticks!