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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Monday, April 23, 2012

Creamy Avocado Pesto

Yesterday I shared my method for making pesto or pistou.  Today I'll share a magic secret for when you've got avocados on hand but no oil and cheese, or when you want a vegan version of pesto.  Here's all you need:

You can do a lot of variations on this using cilantro and lime, mint and lemon, parsley and lemon... basically any herb and citrus combo you like.  The citrus keeps the avocado nice and green and the rich avocado takes the place of both oil and cheese in traditional pesto. 

Add basil, garlic, lemon (strained juice) and avocado to a small food processor or blender.

Blend until smooth.

Toss with cooked pasta.  I always seem to use linguini with pesto - this one is whole wheat - but you can use any pasta, even gluten-free if you must. 

Use a little pasta water to thin the sauce if necessary.

I served a small portion as a side dish to grilled chicken and grilled zucchini because I wasn't sure we'd like it, but we loved it!

A delicious change from regular pesto and very good for you too!

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