Go green with this tasty Avocado Pesto that makes a flavorful sauce for any pasta dish. Parmesan and toasted walnuts make Avocado Pesto even better.
What You Need
Original recipe yields 4 servings
1 fully ripe avocado, cut lengthwise in half, pitted and peeled
2 cups loosely packed fresh basil leaves
1/4 cup coarsely chopped PLANTERS Walnuts, toasted
3 Tbsp. KRAFT Grated Parmesan Cheese
3 cloves garlic, peeled
2 tsp. lemon juice
1/4 cup olive oil
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Let's Make It
Process all ingredients except oil in food processor until ingredients are blended and form a smooth paste.
Add oil gradually through feed tube at top of processor, processing constantly after each addition.
Cook 1 lb. of your favorite pasta shape; drain, reserving the pasta cooking water. Toss hot pasta with prepared pesto. If pesto is too thick to evenly coat pasta, gradually stir in enough of the reserved cooking water until pesto is of desired consistency.
Serve topped with additional Parmesan cheese.
Spoon prepared pesto into airtight container; cover with plastic wrap, with plastic wrap pressed directly onto surface of pesto. Cover with lid. Refrigerate up to 3 days before using as desired.
Substitute toasted pine nuts for the walnuts.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.