Tuesday, April 2, 2013

Avocado Pesto

I really like pasta. I'm sure you haven't picked up on that yet ;)
I was hungry for a hearty dinner tonight because my work schedule was a little off so I didn't eat as much as usual during the day. Enter avocado pesto pasta. I have been seeing this avocado-y, pesto-y pasta sauce on Pinterest for awhile now. I tried it a few months ago and didn't really like how it turned out. But those pictures of it on Pinterest looked so good and kept calling my name! I wanted to give it one more chance. I love avocado and love pesto, I just wasn't convinced they should go together?! However, I was determined to make them into a green sauce of yummy-ness! I'm pretty sure I succeeded because I couldn't stop tasting it and licking the spoon! The avocado replaces parmesan cheese in this recipe and it also makes the pesto very creamy. I recently read somewhere about replacing cheese in vegan cooking and the author encouraged vegan cooks to focus on creating a creamy consistency verses using vegan cheese substitutes. I think that is definitely good advice and this dish is an example of that.
adapted from this recipe


*Makes 2-3 servings*
  • 8 oz of pasta
  • 1/4 cup of walnuts
  • 1 avocado, pitted and peeled
  • 1 T lemon juice
  • 1-2 cloves of garlic, minced
  • 1/4 cup of EVOO
  • 1/2 cup of fresh basil
  • salt and pepper to taste


Cook pasta according to package directions. Meanwhile, combine all ingredients in a food processor and process until smooth. Serve over hot pasta and season with additional salt, pepper, and dairy-free parmesan.

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