Avocado peanut pesto
Okay, last Sunday I had a proper Mary Berry moment and thought, I’d love to have breakfast with home made bread. Being German I find it quite hard to find lovely bread, normally eating lowcarb I tend not to eat bread at all.
While I was waiting for the dough to rise I decided to use the avocados that were floating around in the fridge for a pesto.
You will need
2 ripe avocados
a handful of rocket leafs
1 clove of garlic
1 spring onion
about an inch of parmesan
50 ml of mild olive oil
10 ml of vinegar
and a hand full of salted peanuts
To be fair, the peanuts I only used because I was also trying another recipe on the side, normally I would use roasted walnuts.
Throw the avocados in the blender, add the rocket, onion, garlic and the salted peanuts.
Make sure you definitely use a mild olive oil, since the rocket already adds enough bitterness.
Grate the parmesan and add it.
Turn on the blender and slowly add your liquids.
The avocado pesto keeps about two days but looks a lot more appealing on the first day.
Sealing it with cling film or adding the avocado stone will keep the colour a little longer.
I love sandwiches so I will always throw as much as possible on a thick slice of bread and hope, I still look like a normal human being while eating it.