| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup walnuts
- 1/4 cup olive oil
- 1 1/2 tablespoons freshly squeezed lemon juice
- 4 cloves garlic
- 2 ripe avocados, pitted and peeled
- 1 large bunch fresh basil leaves (about 3 ounces)
- Salt and freshly ground black pepper
- 6 pieces whole-grain toast
Instructions
- In a food processor, pulse together the walnuts, olive oil, lemon juice, garlic, avocados and basil until smooth. Add salt and pepper to taste. Spread onto each piece of toast. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 272 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 281 mg |
Reviews
Great refreshing recipe to give pesto a changeover. I don’t add garlic because I feel like it doesn’t belong in this recipe. I use avocado oil instead of olive oil and increase salt due to personal preference. I love the creaminess. Spread on all kinds of things. I used as a pizza base and it was delicious. Also froze leftovers.
I like this recipe but it does taste way better with pine nuts. The walnuts give it more of a bitter taste. Pine nuts give it the slight sweetness it needs as well as the meatiness of the pine nuts.
This is very good! The avocado really adds a creaminess that you can’t get from regular pesto. I think this would be delicious over pasta with shrimp as well as a dip/spread.
LOVED it …changes…celery leaves instead of basil/ pine nuts…roasted garlic.. tasted so GREAT…thanks!!! I want to come to your show