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Creamy Pesto
As a South African, I am obligated to put avocado not just on my pizza but in pretty much every dish I can, pesto included.
| ingredient | quantity | unit |
|---|---|---|
| basil | 3 | cups |
| thyme | 3 | sprigs |
| pine nuts1 | 100 | g |
| grated parmesan2 | 75 | g |
| olive oil | 200 | g |
| avo | 0.25 | avos |
| garlic | 1 | clove |
| ice water | 5 | tsp |
| salt |
Instructions:
- Normally my first instruction is to pour yourself a glass of wine. But, at the time of cooking, I had the flu, so no wine for me. But if you are healthy, go ahead and pour yourself a glass of wine.
- Start boiling some water with plenty of salt added. Throw in basil and thyme stems once plucked.
- Slice the garlic clove in half, smoosh it on the surface area of your food processor. I like a bit of garlic, so I even slice a few little thin disks with my food processor blade.
- Add nuts and process finely.
- Add basil, thyme leaves, avo, half the parmesan, olive oil.
- Pulse a couple of times until leaves have been eaten up.
- Turn the processor on and add ice water one teaspoon at a time.
- Add the rest of the parmesan, process till incorporated.
- Add salt to taste, process till incorporated.
