I won a box of avocados from a couple weeks ago, and I’ve been working on some recipes with them. This avocado pesto worked well with this whole wheat fresh pasta, and also as a topping for some deliciously sweet scallops from the farmers market. The avocado gives it a creaminess and richness that you don’t expect, and the lime juice gives it a little tart bite. I still love pesto genovese, but this was a nice change.
Avocado Pesto
1 avocado
2 limes zested and juiced
1/4 cup pine nuts
1/4 cup grated parmesan
1 cup arugula
1 cup basil
3 tablespoons olive oil
1 garlic clove
Combine all the ingredients together in a blender or food processor and blend. I like to put the cheese and nuts in first to make sure they get ground up before you introduce the other ingredients, otherwise you might get pieces of cheese or nuts that stay whole in the final sauce. Spoon onto scallops, toss with pasta, or use in any way you might use regular pesto!
This sounds delcious, a great change from genovese. The texture looks just perfect!
Pesto and avocado–two of my very favorites! Sounds fantastic.
Like this idea. Your pasta photos look great. Pasta is always tricky to photograph. Great job!
This is very creative! I just like your recipe, and I must try it very soon!
This looks great. LOVE pesto. LOVE avocado. And thank you for checking out my blog!
It sounds delicious!! I like the addition of arugula (we call it Rocket in South Africa)! I am going to make this!!