Avocado with pistachio pesto
Avocado con pesto di pistacchi
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avocado 1 not too ripe (almost woody)
pistachio pesto
salt and pepper to taste.
celery leaves
Cut the avocado into thin slices about half a centimeter (not too big, say of squares of 2 x 2 cm) and put on a foil on the oven or hot oven for 5 minutes. Must be softened and nicely toasted.
Form of nibbles smearing pistachio cream on a slice of avocado hot, just a shadow of salt and pepper, a little daughter of celery, and stick with a toothpick.
Consume still lukewarm.
For those in the mood you can also trim the slices of avocado in smart forms, with suitable stencils from cookies.
Refined and very yummy!
(Thanks to Antonella Sagone)
