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    10.30.19

    You’ve waited patiently for your avocado to ripen to perfection. You’ve checked it daily, dreamed of the creamy green goodness and all the ways you’ll use it — and then, just like that, it’s gone bad. The familiar struggle is as real as it gets, but there’s a delicious solution worth a try: overripe avocado pesto. Discover the genius solution from the food sustainability bible, The Zero Waste Cookbook

    The best thing about this recipe is that you can make a full batch of pesto and serve it with different dishes—whether served as a sauce for coating pasta or a spread, it will always impress.

    Overripe Avocado Pesto
    Makes approx. 1 cup

    Ingredients:

    9 oz basil leaves, washed
    1 overripe avocado, peeled and stoned
    1 garlic clove, peeled
    ⅓ cup pine nuts
    2 Tbsp lemon juice
    ½ cup extra virgin olive oil
    sea salt

    Directions:

    Place all the ingredients in a food processor or blender and pulse a few times for just a few seconds until it begins to come together and is smooth. Press a piece of cling film (plastic wrap) directly onto the surface to prevent the pesto from browning and refrigerate for up to 5 days.

    Excerpted with permission from The Zero Waste Cookbook by Giovanna Torrico and Amelia Wasiliev, published by Hardie Grant Books May 2019, RRP $19.99 Paperback.

    Ready to discover more ways to reduce waste in the kitchen? Check out these easy and high-impact tips.

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