5 minutes; level 0; serves 3

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Making regular Pesto sauce is already super-simple, but this Pesto recipe has got be the quickest and easiest one of all! As for the palate... it's a sure winner.

I love Pesto in the summer. This refreshing recipe fills me up served with even just some simple boiled brown rice — cold or lightly warm. Of course, this Pesto is great also on traditional Italian trenette noodles and on deliciuos whole wheat spaghettis.
Ingredients:

• fresh basel, 30 g, (small leaves are better, about 1" long)
• 1 mid-sized, ripe Haas avocado, 350-400 g (Haas is the kind with darker, rougher skin)
• 1 umeboshi plum (you can substitute it with some extra salt)
• 1 small pinch of sea salt

Procedure: Wash and dry basel, take leaves only. Peel avocado. Pit umeboshi. Pulse all ingredients together in hand food processor till all mixed. Serve immediately. Avocados don't keep well once peeled, so you want to make this sauce and eat it right away.

Nutrition remarks: Avocado fruits are rich in fats, primarily mono-insatured, like fats found in olives. As a matter of fact, avocado's nutritional components and calories are very similar to olive's. In this sense they are almost twins. It's rich in Potassium (more than bananas), vitamins E, K and B group. 100 g of edible fruit provide 160 kilocalories (9/15/2 g of carbohydrates/fats/proteins respectively) - source: USDA NIC. Originally from Central America, in Europe it's grown in Southern Spain. It ripens only after it has been picked from the tree. Industrial farmers grow avocados using chemicals and pesticides, but luckily there are also many organic farmers that grow avocados.
Popular tradition considers it a sexual stimulant.

Basel is a wonderful spice with a superb aroma. It's used in many countries. You can read lots about it online on wikipedia» including the traditional Genova pesto sauce recipe» (link in Italian).

Categories: sauces | green | All Recipes