This easy recipe pairs biltong with a chunky basil pesto made with avocado. Traditional pesto comes from Genoa in Italy, and the word comes from the Italian for pounding, which is how it was originally made in a mortar. Adding avocado makes it creamier and a little milder, while leaving it chunky means every bite has some texture. Toasted pine nuts or sunflower seeds add crunch, and a handful of Parmesan brings the salt. Recipe compliments of the South African Avocado Growers’ Association.

Prep time: 15 minutes | Cooking time: 5 minutes | Servings: 6

Ingredients

For the chunky basil avo pesto:

• 1/2 avocado, chopped
• 2 handfuls basil leaves, plus extra to serve
• 60 ml avocado or olive oil
• 60 ml pine nuts or sunflower seeds, toasted, plus extra to serve
• 80 ml grated Parmesan, plus extra to serve
• 1 garlic clove, crushed
• Salt and black pepper, to taste

To serve:

• 6 slices ciabatta, toasted
• 100 g thinly sliced biltong
• 1 avocado, chopped

Method

1. Toast the pine nuts or sunflower seeds in a dry pan over medium heat for 2 to 3 minutes, until golden. Toast the ciabatta slices as well.
2. To make the pesto, add the avocado, basil, oil, toasted pine nuts or seeds, Parmesan and garlic to a food processor. Pulse until a chunky paste forms, then season with salt and pepper.
3. Spread the toasted ciabatta with the pesto.
4. Top with the biltong and chopped avocado, then finish with extra basil, extra toasted pine nuts or seeds and a little more Parmesan. Serve straight away.