Photo: Pesto a la Mexicana © John Lamkin

Genoa is believed to be the birthplace of pesto. France has a similar sauce called pistou. Mexico is the birthplace of the avocado, one of the healthiest fruits known. Substituting the Mexican avocado for the Italian olive oil in this recipe makes healthy and tasty sense.


2/3 cup packed coarsely chopped fresh basil leaves
1/3 cup grated Parmesan cheese (mix with Romano, if you wish)
1/3 cup avocado and garlic oil (I use Ahuacatlan brand)
2 or 3 tablespoons piñones (pine nuts) (quantity depends on how much you want the pine nuts to influence taste)
1 tablespoon lemon juice
1/2 teaspoon Kosher salt
1/8 teaspoon finely ground pepper

Place ingredients in blender and blend at high speed until mixture is uniform in consistency.

Serve over your favorite pasta.

¡Buen provecho! Bon appétit!

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