Avocado Pesto Dip
By KC the Kitchen Chopper,
Avocado in Pesto? Yep. No oil needed for this dip. All the flavors of Pesto, but just a bit more subtle. The Avocado adds a creaminess you don’t get when you use olive oil. This dip is so versatile.
Here’s how I use it!
Brown Rice cooked with Chia Seeds
Stir it into hot grains and sprinkle with Chopped Almonds or Pistachio’s. It makes for a simple, but tasty side. The Hubby and I eat this often for lunch along with a piece of Chicken, Pork or Steak.
Remember the Crusted Salmon from last week? Slather it on Salmon and saute/oven finish. It is “to die” for!
Dressing Base. Use just like you would pesto in this Chopped Style Dressing recipe
Use instead of Pesto for topping Soup.
Eat This Why? Choppertunity:
The fat in Avocado is good for Brain Health
Prep Time: 10 minutes
Yield: Approximately 1 Cup
Pesto Dip Ingredients:
4 cups Arugula, Chopped
3 cups Basil, Chopped
1 Avocado, Chopped
2 Garlic Cloves, Chopped
2 Green Onions, Chopped
4 Queen Sized Green Olives, with pimento, Chopped
2 Tablespoons Pan Toasted Pine Nuts
Juice of 1 Lemon
1 oz. Grated Parmesan Cheese
1 teaspoon Kosher Salt or to taste
Zing Factor: If you find you want the dip a bit “looser” add some flavorful Olive Juice.
1 Tablespoon Olive Juice
Pesto Dip Ingredient Prep:
Add all the ingredients, except the Zing Factor, to your food processor. Process until thick and all ingredients are incorporated. The dip will have texture. If the consistency is too thick, add some of the Zing Factor until you’re satisfied. Check for salt and add accordingly. Remember, the olive juice adds some salty flavor. Use now or refrigerate for later.
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