Avocado – Lemon Pesto
We tried this dish not long ago at one of those Mediterranean style salad bars. We also ordered it as an appetizer soon after.
Both times we weren’t as impressed as we hoped to be, so decided to try our hand at it instead.
Homemade is always better, isn’t it?
Lemon Avocado Pesto
Following the basic guidelines for Pesto Sauce, crush the almonds in processor with the juice of half a lemon.
Add fresh avocado, Parmesan, and garlic powder.
If you like the flavor of lemon as much as I do, you can also add in the grated rind of the half lemon.
Use olive oil as needed to help blend the ingredients.
The taste of course was much fresher and more flavorful.
Here’s a vegetarian way to enjoy it. These are perfect for a Meatless Monday or during Lent. Also just nice on a hot summer day.
These are also referred to as live rolls.
Lemon Avocado Pesto TLC’s
Break the spine of the lettuce leaf first, then spread with some pesto.
Add shredded cheese and sliced tomatoes.
Roll the leaf up gently. I would suggest you turn the edges in like you would a wrap sandwich.
You can try your hand at different fillings, based on what is coming in from your garden or in season at the market.