I am continuing my quest to use all the gorgeous avocados my parents brought to us from Fallbrook. (Thank you Carle family! I know they were from your trees!) This recipe is modified from a Clean Eating Avocado Pesto recipe. It is still a ‘clean’ recipe though. The avocado replaces the cheese and oil that you would find in normal pesto recipes but you won’t miss them a bit.
I meant to take a picture of everything in the blender because it was so pretty but had to add one last ingredient and then got a little trigger happy and forgot to photograph it before blending! At least I managed to get a picture of the end result before devouring my lunch of roasted veggies (sunburst squash, baby zucchini, and asparagus) with avocado pesto. I DID take a picture of the Sunburst Squash before roasting it though. They are just so cute and pretty and dare I say, happy? Don’t you think so?
Sorry, I digress…pretty produce does that to me.
This pesto could have countless uses:
- toss with roasted veggies and serve as a side dish
- grill shrimp or chicken and top with the pesto
- use as a spread for sandwiches
- toss with lettuce, tomatoes, and a little bacon for a BLTA salad
- serve as a dip with fresh veggies or multigrain chips
- toss with pasta, veggies, and protein of choice for a one bowl meal
- spread on crostini topped with chopped fresh tomatoes for a pretty and healthy appetizer (a little crumbled bacon could be fun on that too!)
- chop cooked shrimp and dice some celery, mince some chives, mix with avocado pesto, and you have a delicious shrimp salad
- use it to replace Hollandaise sauce for a healthier eggs benedict
- serve it on burgers of any variety
- Please let me know if you think of other fun ways to use it!
- 2 medium avocados
- 1 1/2 cups packed fresh basil leaves
- 1 1/2 Tbsp fresh lemon juice
- 1 small garlic clove, peeled and quartered
- 1/4 cup raw, unsalted almonds
- kosher salt to taste
- freshly ground pepper to taste
- water for thinning
Place all but the water in a blender or food processor and blend until smooth. Add water 1 Tbsp at a time as necessary to thin until you reach your desired consistency. Taste and adjust salt and pepper to your liking.
alexandra @ sweet betweens said:
avocado? and pesto? seriously two of my most favorite eats in the world. and I’d never thought to combine them! this is excellent. and will be made next time I get my hands on some fresh basil – avocados I’ve always got a-plenty!
Oh good! It’s seriously delicious! 🙂