avocado

So yesterday through the magic of texting Dad asks me how to prepare an avalcado (sic)
The conquering of the avocado is later. (Its a really boring day at work).

Right now I am going to be proactive as I see Dad as being adventurous since he went out and bought an
avocado i foresee him also making pesto.
2 cups fresh basil leaves, packed

1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.

Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.


Start with a ripe avocado and cut it lengthwise around the seed. (NOTE: Thoroughly wash the fruit before you peel it.)


Rotate the halves to separate.
Remove the seed by sliding the tip of a spoon gently underneath it and lifting it out. The other common seed-extraction method -- striking the seed with a knife -- is dangerous and not recommended.
Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Or simply scoop out the avocado meat with a spoon. Be sure to sprinkle all cut surfaces with lemon or lime juice or white vinegar to prevent discoloration.