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

 

 

Ingredients

*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
   

 

 

Method

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.