The greatest thing about the summer and belonging to a CSA is trying new recipes with what we have on hand. We had steak the other night and I had a beautiful bunch of basil sitting on my counter waiting to be used, so I decided to make a pesto to drizzle on top of the steak and the zucchini noodles.
It’s super simple to make pesto in the food processor. It comes together quickly with any herb + nut + olive oil combination. I’ve tried several pesto variations with basil, cilantro, parsley, pine nuts and walnuts. I use avocado to get a creamy consistency and a little salt in replacement of parmesan cheese, which traditional basil pesto usually calls for.
- 1-2 cups of basil, loosely packed (depends on how much pesto you want to make)
- 1 avocado
- juice of 1/2 lemon
- 1/4 cup walnuts
- 1/4 – 1/2 tsp. salt
- 1/4 – 1/2 tsp. black pepper
- extra virgin olive oil
- Place the basil and avocado in the food processor and pulse until chopped.
- Add the walnuts until combined.
- Turn the food processor on and slowly stream in the olive oil until it reaches a smooth pesto consistency, scraping the bowl as necessary.
- Taste and add salt and pepper as desired.
- Use immediately or refrigerate in a sealed container for 2-3 days. Add any extra that doesn’t get used to ice cube trays and freeze for future use.