Pesto di Avocado
Ingredients: 1 very ripe avocado, pitted 1 cup parsley or fresh basil leaves, 1/4 cup chopped almonds or pine nuts, 1 clove garlic, juice of half lemon (1 Tbsp), 1/2 tsp salt, 1tsp fresh ginger (or to taste), 2-3 ice cubes.
Notes: This creamy pesto is also perfect as a dip, salad dressing, sauce and a spread.
Useful Tips: To prevent oxidation, (darkening), place the blade and blender glass in the fridge for 15 minutes before making your pesto. When pesto is ready, cover the top with a thin layer of olive oil, put the lid and seal the jar.
Instructions: Halve the avocado and scoop the pulp. Peel and chop fresh ginger. Add the avocado, parsley leaves, almonds, clove and ice cubes (one at a time) to a food processor or blender and blend until smooth. Add chopped ginger, lemon juice and salt and pulse for few more seconds until creamy. Use immediately or refrigerate in an air-tight glass container for up to 2 days or freeze for few months.