4 August, 2020
Avocado pestoPosted in : Veg/Non Veg on by : Simmi Iyer
- 2 Avocado
- 2 cups Fresh basil
- 1.4 cup Walnuts
- 5-6 cloves Garlic
- 1/4 cup Extra virgin olive oil
- Salt to taste
- 1/2 tsp Freshly cracked black pepper
- 1/4 cup Parmesan cheese (Grated)
- Add all the ingredients in a food processor.
- Grind to make a slightly coarse pesto.
- Store in a glass jar for up to a week in refrigerator.
- Use as required.