Our poor Sharwil avocado tree has dropped most of its fruit before their usual December season due date. We attribute this to the extremely hot and humid weather we experienced this summer. It was quite unbearable for us humans, and so we expect the poor plants were suffering as well. In any case, we had to throw many away but the most recent ones that have fallen off the tree have been ripening nicely and are quite good. I’m always searching for new ways to use our homegrown fruit. This avocado pesto recipe from Eating Well magazine sounded delicious so I whipped up a batch for lunch.
The one plant that never suffers from too much heat is basil. It just thrives in our garden.
Hemp seeds are quite delicious. I sprinkle them on salads and now use them in place of pine nuts for pesto.
- 1 large bunch fresh basil (about 2 cups lightly packed)
- 2 medium-sized ripe avocados
- ⅓ cup hemp seeds (or walnuts)
- 2 tablespoons fresh lemon juice
- 1 large garlic clove, minced
- ¾ teaspoon kosher salt
- ½ cup extra-virgin olive oil
- freshly ground black pepper
- Place basil leaves, avocados, hemp seeds, lemon juice, garlic and salt in a food processor. Pulse until finely chopped, scraping down the sides as necessary. Add oil and process to form a thick paste. Season with pepper and additional salt if needed.
- Toss the pesto with your favorite pasta. I love the way the pesto coats the long, flat strands of linguine.
- Pesto is best eaten the day you make it as the avocado pesto will brown slightly if made in advance.