Strictly speaking, this isn’t really a pesto (pesto traditionally was made with pine nuts) but now there are many pesto recipes to be found, but this one is particularly delicious for stuffing into chicken breasts.
Serves: 6 portions
Preparation Time: 15 minutes
Cook Time: No cook
o 1 large handful baby spinach
o 1 ripe avocado
o 6 basil stalks, leaves removed
o Small bunch flat leaf parsley
o 1tbsp olive oil (add a little more if necessary to achieve correct consistency)
o 1oz/30g parmesan cheese, grated
o Juice of 1 lemon
o 2 garlic cloves, minced
o 4 fresh almonds
o Seasoning to taste
Put all the ingredients except the olive oil into the blender. Blitz until combined.
Gently add the oil through the spout of the blender until you achieve a glossy, thick paste.
Stuff chicken breasts, use as a dip, or spread on rounds of toasted baguette. Not forgetting stirring through pasta!