on Mar 18, 2021, Updated Dec 30, 2023 Here are some more homemade sauce recipes you can try at home: Bechamel Sauce, Thai Sweet Chilli Sauce, Creamy Garlic Parmesan Sauce, and Basil Walnut Pesto.
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Pesto is a luscious Italian sauce made using fresh basil leaves, nuts, garlic, extra virgin olive oil, and parmesan cheese, and it is served as a sauce with pasta or dip. Pesto originated in Italy, and its name is derived from the word ‘Pesta,’ which translates as ‘to pound’ or ‘to crush.’ Avocado Pesto is a healthy and delicious variation of classic pesto. Its main ingredients are ripe avocado, basil leaves, walnuts, garlic, olive oil, and parmesan cheese. It is prominently used in Italian cuisine and adds a fantastic flavor to Italian recipes. This avocado pesto sauce recipe is vegetarian and gluten-free. It can also be easily made dairy-free, nut-free, and vegan by making simple alterations to the main recipe. Basil – Fresh Italian basil leaves add authentic pesto flavor to this recipe. I have used basil, but you can also use other greens like spinach, kale, or arugula. Walnuts – Walnuts add a nutty taste to this pesto. You can replace walnuts with pine nuts, almonds, pistachios, or cashew nuts. Garlic – Garlic adds a flavor that no ingredient can match. Extra Virgin Olive Oil – Use the best quality extra virgin olive oil. Parmesan Cheese – It gives a pleasant umami taste to the avocado pesto. To make a vegan avocado pesto recipe, replace parmesan cheese with nutritional yeast. Salt & Pepper – Spice it with pepper and salt for added taste. You can also add lemon juice and zest for a tangy kick to the pesto. Add some red pepper flakes or chopped Thai red chilies for a spicy kick. You can use a salad spinner to get rid of extra water. Cut one avocado in half and discard the seed. Using a spoon, remove the flesh and add it to a medium-sized blender jar. Discard the skin. Add the following ingredients to the blender jar.
1 cup Italian basil leaves ¼ cup walnuts 2-3 peeled cloves of garlic ¼ cup extra virgin olive oil ½ teaspoon salt ¼ teaspoon freshly cracked black pepper ¼ cup shredded parmesan cheese
Blend to make a slightly coarse paste. Scrap the sides of the jar once while blending. Transfer the pesto to an airtight container and drizzle a layer of olive oil to prevent it from turning black from oxidation. Secure the lid and refrigerate. Use as required. If you want to increase the shelf life of homemade pesto, you can freeze it in an airtight container or heavy-duty freezer bag. The best way to freeze it is in an ice cube tray, and then you can store the pesto cubes in plastic freezer bags for about 6 months.
