Omega 3 fatty acids are linked to supporting healthy heart function, good mental health and metabolism. Both avocadoes and pine nuts are also good sources of vitamin E, an antioxidant which works alongside omega 3 fatty acids to promote healthy skin and hair cells and fight inflammation.
Serves 6
Prep time 15 minutes
Cook time 0 minutes
Vegetarian suitable, Gluten Free
Ingredients
- ½ cup pine nuts
- 2 cups fresh basil leaves
- 1 large avocado, deseeded
- 3 cloves garlic
- 1 large lemon, juiced and zested
- ¼ cup grated parmesan
How to make
1. Combine pine nuts, basil leaves, avocado, garlic, lemon juice and zest in a large mixing bowl. Process using a handheld mixer for 30 seconds or until combined.
2. Stir in parmesan and season well with salt and pepper.
Notes
Want to make it dairy-free and vegan-suitable? Simply swap the parmesan cheese for the same amount of nutritional yeast.
Store leftover pesto in an airtight container keep in the refrigerator. Best used within five days.
This pesto is incredibly versatile, serve alongside fresh bread, toss through cooked pasta, fresh gnocchi or use it on a sandwich instead of butter.
Most parmesan cheeses are vegetarian-suitable. However, if you are preparing this recipe for a vegetarian, we recommend double-checking the ingredients to confirm.
Nutritional information
| Kilojoules |
765kJ |
Protein |
4.8 g |
Carbohydrates, total
- sugars, total |
1.4g
0.6 g
|
Fat, total
- saturated fat |
16.7 g
2.2g |
| Sodium |
65 mg |
|
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