Zero waste recipes: overripe avocado pesto

The best thing about this recipe is that you can make a full batch of pesto and serve it with different dishes – whether served as a sauce for coating pasta or a spread, it will always impress.

avocado pesto
Deirdre Rooney


25g basil leaves, washed
1 overripe avocado, peeled and stoned
1 garlic clove, peeled
50g pine nuts
2 tbsp lemon juice
120ml extra virgin olive oil
Sea salt

  1. Place all the ingredients in a food processor or blender and pulse a few times for just a few seconds until it begins to come together and is smooth.
  2. Press a piece of cling film (plastic wrap) directly onto the surface to prevent the pesto from browning and refrigerate for up to 5 days.

Now buy the book

the zero waste cookbookOur recipes are from The Zero Waste Cookbook by Giovanna Torrico and Amelia Wasiliev, published by Hardie Grant, price £16.99. To order a copy for £14.44 until 4 September, go to or call 020 3308 9193. Free UK delivery on orders over £20.