Pesto Guacamole Pestomole Recipes

BASIC PESTO

Steps:

• Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
• With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.

PESTO GUACAMOLE (PESTOMOLE)

Steps:

• In a blender, puree the yogurt and cottage cheese until smooth.
• With blender running on high speed, through the feed tube add the garlic, fresh basil, olive oil, onion, Tabasco sauce, Parmesan cheese and nuts.
• Blend until smooth.
• In a bowl, mash the avocado together with the lemon juice using a fork. Fold in the yogurt/cottage cheese mixture then stir in the tomatoes, salt and pepper to taste.
• Adjust seasonings. If not eating immediately, cover well and refrigerate.

BASIC PESTO

Steps:

• Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
• With the machine running slowly dribble in the oil and process until the mixture is smooth.
• Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.