Months ago, there was outrage and chaos when the internet suggested we add peas to guacamole. We might have a similarly sacrilegious recommendation when it comes to pesto. Pesto, traditionally defined, is: pesto ˈpestō/, noun, a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta. We’ve made some different pestos in the past, and you can find them here on the blog, but this version is a bit more controversial.
First, we’ve added clove. Basil and clove might sound like a strange combination, but the sweet and spice of each play off of each other really well. Also, we’ve substituted pine nuts for raw cashews. We completely skipped the cheese, and instead added a ripe avocado. You heard it here, folks. Avocado added to pesto is absolutely amazing. It makes for a creamy sauce that is to die for. Follow the recipe below and you’ll see how to make it yourself.
Place ingredients into blender in the following order: cashews, basil, clove, salt, garlic, avocados, and oil.
Blend until smooth.
Enjoy over zoodles, as a dip with veggies, or even by the spoonful!
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- Place ingredients into blender in the following order: cashews, basil, clove, salt, garlic, avocados, and oil.
- Blend until smooth.
- Enjoy over zoodles, as a dip with veggies, or even by the spoonful! [/recipe]