Serves:4 as a dip or 6 as a pasta sauce
Ingredients
1 large avocado, chopped
small bunch basil
1 small garlic clove
2 tbsp extra virgin olive oil
30g pecorino, finely grated
1 tbsp lemon juice
60g pine nuts, toasted
Method
1. Put all the ingredients, apart from 1 tbsp pine nuts, in the small bowl of a food processor and whizz until relatively smooth, scraping down the sides of the bowl if needed. Season. Stir through the reserved pine nuts and serve as a pesto for pasta (stirred through with a little of the starchy cooking water to loosen), eat as a dip with crudités or spread on crusty bread.
This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue
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