This post has been sponsored by Sprouts Farmers Market. All opinions are 100% our own!
Whether your burger of choices is 100% beef, turkey, or veggie, everybody loves a good burger. Part of what makes a burger great is all the toppings, right? Here’s the part where I confess that I am virulently anti-mayo and not particularly on-board with ketchup (although I will tolerate it—with mustard—on a hamburger). I love a good mustard, and I’m generally a fan of the savory dish. But when I’m craving something a little fancier this avocado pesto is my topping of choice. It’s creamy and garlicky and full of good-for-you fats. What’s not to love?
It’s a great twist on your basic pesto, and if you’re vegan or lactose-intolerant, you could definitely leave out the cheese altogether. I don’t, but I’m a bit of a cheese fiend.
- 1 bunch fresh basil
- 1 ripe avocado
- 1/4 cup walnuts or pine nuts (toasted for best flavor)
- 1 Tablespoons lemon juice (lime juice will work too!)
- 3 cloves garlic (I like mine garlicky — you could back off a bit on it too, if you prefer)
- 2 Tablespoons freshly grated parmesan
- 1/4 teaspoon fine sea salt
- 1/4 cup extra-virgin olive oil
In a food processor, combine basil leaves (no stems!) cheese, walnuts (or pine nuts), lemon/lime juice, garlic and salt; pulse until finely chopped. (Do not over process!) Add oil and avocado post, and process until it becomes a creamy paste.
(Alternatively, you can use prepared pesto and combine with avocado using a fork.)
Make Ahead Tip: Press a piece of plastic wrap directly on the surface of sauce to prevent browning, and refrigerate for up to 3 days.
All of the produce (and beef. and buns.) for our meal was purchased at our new Sprouts location—and some beautiful produce it is! (With the exception of the basil that is homegrown.) Our eleven year old was suspicious of a green sauce for his burger. (He’s more of a ketchup and cheese kind of guy—not so much on the avocado pesto.) However, our three year old dug right in!