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What is a dip for vegetables, a spread for burgers and sandwiches and a sauce for pasta? Avocado Pistachio Pesto – that’s what! I could even see using it on top of grilled fish or chicken. This simple-to-make, beautifully vibrant pesto is delicious in so many ways. So make a bunch and use it liberally. And the added bonus of many vegan meals is that they are extremely budget-friendly. And who wouldn’t want a delicious meal that doesn’t break the bank?
When making a dish with a few ingredients, always choose the best quality that you can find and afford. And that is especially true when using olive oil. I use a few trusted brands and I especially love the flavored olive oils. Baking cakes with olive oil not only makes them taste rich and flavorful, but they hold up beautifully as well. And there is no tedious creaming of butter and sugar or remembering to leave the butter out so it is malleable.
Don’t misunderstand. I love a really good unsalted butter slathered on freshly baked bread. And there are some cakes and cookies that just would not be the same without it. But if you haven’t tried a top quality olive oil, you don’t know what you are missing.
When ripe, avocados are creamy and rich tasting, while also being a healthy fat that packs a punch of anti-oxidants and vitamins. When combined with pistachios, lemon, basil, EVOO and mint, you have a party going on. This Avocado Pistachio Pesto will keep for a few days in the fridge if covered with a layer of EVOO. Anytime you take some pesto, fill in the gap with EVOO and the pesto will stay a beautiful green and will retain its vibrancy.
I paired my Avocado Pistachio Pesto with a red lentil pasta and some frozen, thawed baby peas. But any kind of pasta that you like will work. Throw together a quick, colorful salad and you have a great meal. So don’t wait. Make this today!
Recipe
Yield: About 4 cups
Ingredients
1 cup of raw pistachios, lightly pan-toasted
2.5 large, very ripe avocados
2 ounces of fresh basil leaves, thick stems removed
5 large garlic cloves
Juice of half of a lemon or more to taste
3/4 teaspoon kosher or fine sea salt
About 1/4 teaspoon white pepper
2 Tablespoons fresh or frozen mint leaves
Lemon EVOO or other quality EVOO that is bright and with a bit of an edge (I actually used two different olive oils in making this.)
Directions
Place all of the ingredients in a strong blender or food processor. While the machine is running, drizzle in the olive oil until you get a consistency you like. Don’t be afraid to use the EVOO. The sauce will thicken some over time. How thick you make it is personal taste. When using it with pasta, I also add about a cup of the pasta water to the sauce when ready to serve.
