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
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
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.