Avocado Pesto; Guacamole’s Italian-speaking cousin

Avocados have been a weekly staple for me for probably about 15 years now (I know I know…carbon footprint).  Starting from my long stint as a vegetarian this weekly staple began as a luxury and somehow moved into plain necessity.  When I was living in New Mexico they were nearly local and always cheap. When I moved to London they were my solution to the crappy versions of “Mexican food” that were on offer at the time.  And now, they are an easy, kid-friendly solution to my daily worry that the girls aren’t getting enough nutrients (they are but you know, I’m a Jewish mother at heart after all).DSC_1014

The girls are still a bit too young to really appreciate spicy or sour foods just yet, so our guacamole has had to dial itself down a notch from its lime and chilli explosion to a creamer subtler version, in order to keep everyone happy.  This is temporary of course, but it’s left me searching for other ways to include avocado in our weekly meals, other than just sliced on a piece of toast or drenched (like everything) in yoghurt.  I bring you Avocado Pesto.  A ten minute solution to dinner with the thickness of guacamole and the flavourings of pesto.  It’s guac’s cousin that went on a study abroad programme in Italy.  In its identity crisis we can’t decide if we like it more as a dip, or as a pasta sauce… but we like it none-the-less.

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Avocado Pesto


1 ripe avocado

1 lemon, juiced

1 inch thick block Parmesan cheese

1 giant handful basil- leaves and stems are fine

1 clove garlic

1 tbsp capers

1 tbsp balsamic

extra virgin olive oil

salt and pepper to taste


Pit the avocado and add it to the blender, along with everything but your olive oil.  Begin blending until everything has started to combine (the cheese might take a little while to break apart).

Then, provided your blender has a little hole at the top, remove it and start slowly pouring in your olive oil to combine.  It should blend seamlessly, continue adding oil until you’ve reached your desired thickness.

Taste for salt & pepper, extra lemon maybe or whatever else you might want to throw in there.



2 Comments Add yours

  1. I definitely like to incorporate Avocado when I can at my Italian restaurant in San Jose. This looks great, good job!


    1. I’m so happy to hear the recipe inspired you, thanks so much for the compliment! I just browsed through your menu, it looks delicious!

      Liked by 1 person

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