Fresh California avocados make their way into this homemade pistachio pesto creating a pesto that uses less oil and has even more flavor with a luscious texture.
California Avocado Pistachio Pesto
Total Time: 5 min
Prep Time: |
Vitamin A 623 mcg; Vitamin C 49 mg; Calcium 891 mg; Iron 9 mg; Vitamin D 0 mcg; Folate 291 mcg; Omega 3 Fatty Acid 1.32 g
% Daily Value*: Vitamin A 70%; Vitamin C 50%; Calcium 70%; Iron 50 %; Vitamin D 0%
Ingredients4 cups fresh basil leaves 1/4 cup olive oil 3/4 ripe, Fresh California Avocado, seeded and peeled 1/3 cup pistachios 2 garlic cloves 3/4 cup parmesan cheese 1 tsp. salt
- Add all the ingredients into the food processor and blend until creamy.
Serving Suggestion: This pesto is perfect on avocado toast or crackers.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados