How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto

You can never have too many side dish recipes, so give How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto a try. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 103 calories, 4g of protein, and 9g of fat per serving. For 88 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 10 minutes. 113501 person were impressed by this recipe. It is brought to you by Ambitious Kitchen. A mixture of lemon juice, fresh basil leaves, pine nuts, and a handful of other ingredients are all it takes to make this recipe so flavorful. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is tremendous. Try Garlic + Basil Chickpea Veggie Burgers with Creamy Avocado Pesto, Lightened Up Basil Pesto, and How to Make Basil Pesto for similar recipes.

Servings: 4

Preparation duration: 10 minutes

 

Ingredients:

1/2 large ripe avocado

1 cup packed fresh basil leaves

2 cloves garlic

1 tablespoon fresh lemon juice

1/4 cup grated parmesan cheese

2 tablespoons pine nuts

sea salt, to taste

3 tablespoons water, plus more if necessary

Equipment:

food processor

canning jar

bowl

Cooking instruction summary:

Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl and stir in the cheese.Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

 

Step by step:


1. Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped.

2. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side.

3. Transfer to a bowl and stir in the cheese.Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.


Nutrition Information:

Quickview
102k Calories
3g Protein
8g Total Fat
3g Carbs
14% Health Score
Limit These
Calories
102k
5%

Fat
8g
13%

  Saturated Fat
1g
11%

Carbohydrates
3g
1%

  Sugar
0.52g
1%

Cholesterol
4mg
1%

Sodium
296mg
13%

Get Enough Of These
Protein
3g
7%

Vitamin K
32µg
31%

Manganese
0.57mg
29%

Calcium
91mg
9%

Phosphorus
91mg
9%

Vitamin A
403IU
8%

Fiber
2g
8%

Copper
0.15mg
7%

Vitamin E
1mg
7%

Folate
27µg
7%

Magnesium
27mg
7%

Vitamin C
5mg
7%

Potassium
185mg
5%

Vitamin B6
0.1mg
5%

Zinc
0.72mg
5%

Vitamin B2
0.07mg
4%

Vitamin B5
0.42mg
4%

Iron
0.69mg
4%

Vitamin B3
0.74mg
4%

Vitamin B1
0.04mg
3%

Selenium
1µg
3%

Vitamin B12
0.08µg
1%

covered percent of daily need
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