CINDY A
08-10-2011, 10:12 AM
Avocado Pistachio Pesto
Ani Phyo Ani’s Raw Essentials Makes 1 cup
½ tablespoon crushed garlic (about 1 medium size clove)
½ teaspoon salt
1 cup shelled pistachio nuts
2 cups fresh basil, lightly packed (my notes I used 4 ounces)
1 tablespoon lemon juice
½ cup chopped ripe avocado
1 tablespoon olive oil
Place the garlic and salt in a food processor. Process into small pieces. Add the pistachio nuts, and process into small pieces. Add the basil, lemon juice, avocado and olive oil and process until well mixed. This pesto is best made fresh and consumed within a few hours of making. The parts exposed to air will begin to oxidize and turn brown in time, so you’ll want to scoop the top brown layer before using.
NOTES AND CHANGES
I used two cloves of garlic and scraped out center part of garlic clove because it’s hard to digestive and I soaked the pistachio nuts and dehydrated them.
It was very good but very thick, hard to stir into the pasta. The addition of the avocado made it very creamy tasting; excellent
Ani Phyo Ani’s Raw Essentials Makes 1 cup
½ tablespoon crushed garlic (about 1 medium size clove)
½ teaspoon salt
1 cup shelled pistachio nuts
2 cups fresh basil, lightly packed (my notes I used 4 ounces)
1 tablespoon lemon juice
½ cup chopped ripe avocado
1 tablespoon olive oil
Place the garlic and salt in a food processor. Process into small pieces. Add the pistachio nuts, and process into small pieces. Add the basil, lemon juice, avocado and olive oil and process until well mixed. This pesto is best made fresh and consumed within a few hours of making. The parts exposed to air will begin to oxidize and turn brown in time, so you’ll want to scoop the top brown layer before using.
NOTES AND CHANGES
I used two cloves of garlic and scraped out center part of garlic clove because it’s hard to digestive and I soaked the pistachio nuts and dehydrated them.
It was very good but very thick, hard to stir into the pasta. The addition of the avocado made it very creamy tasting; excellent