Pesto Stuffed Avocado

Instructions

1. Step 1

   Toast the pine nuts in a dry frying pan over medium heat, shaking the pan frequently, until lightly golden. Transfer them to a plate and let them cool.

   Timer: 3 min (fixed)

   Ingredients used: 16.0 gr Pine Nut

   Cookware: frying pan, plate

2. Step 2

   Put the basil, Parmesan, garlic, cooled pine nuts, salt, and black pepper in a food processor. Pulse until everything is finely chopped.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Basil, 0.5 gr Black Pepper, 4.0 gr Garlic, 20.0 gr Parmesan Cheese, 1.5 gr Salt

   Cookware: food processor

3. Step 3

   Add the olive oil and lemon juice, then pulse until the pesto is thick, evenly combined, and spoonable.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 10.0 ml Lemon Juice

   Cookware: food processor

4. Step 4

   Cut the avocados lengthwise, remove the pits, and arrange the four halves cut-side up.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Avocado

   Cookware: Chef Knife, cutting board, spoon

5. Step 5

   Divide the pesto evenly among the avocado cavities and serve immediately.

   Timer: 2 min (fixed)

   Cookware: spoon