This past Mother’s Day, my husband Matt gifted me with an incredible vegetable garden. He dug up a chunk of our backyard so I could plant tons of veggies and herbs our family could enjoy all summer long. Basil was among one of the many herbs we grew and it multiplied like crazy. We had enough to make tons of pesto, caprese salads and dressings for days on end.
I am always looking to supercharge regular dishes and sauces with healthy ingredients and pesto is no exception. I’ve included avocado, spinach and walnuts to this pesto and it is delicious and so versatile. Add it to pasta to make a scrumptious pasta salad, spread it on bread and top it with tomatoes, cheese and meat for a sandwich, the possibilities are endless.
Use pesto immediately or store it in a tightly sealed mason jar with a thin layer of olive oil (this prevents it from turning an ugly brown colour). It kepps in the fridge for about a week.
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- 2 cups fresh basil leaves
- 1 cup spinach
- 1 large avocado (2 small ones)
- 2 large garlic cloves
- ½ cup grated Parmigiano Reggiano
- ⅓ cup walnuts (or pine nuts)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup extra virgin olive oil
- Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped, about 10 seconds.
- Add the basil leaves, spinach, avocado, salt, and pepper and process until mixture resembles a paste, about 1 minute.
- With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended.
- Add the Parmesan and process a minute more.