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May 10, 2016

Avocado Pesto Pasta

I'm finally kicking off my 'Good Eats' series on the blog and it should be to no surprise that my first recipe involved avocado. I try to incorporate it into every meal if possible and this is no exception. Pesto is one of my favorite pasta sauces and when I had a ripe avocado that I didn't want to go to waste I figured this combo would be lethal, as in I would want to eat every single day and cause an avocado shortage. The entire recipe is below!
I should note that you will need a blender, food processor in order to make the sauce. So say hello to my little friend: The Nutribullet. I received this from my Aunt for my Birthday and I haven't out it away in the cabinet since. Its great for everything from smoothies, to juices, to sauces. What makes them great is their super fine blades that extract every nutrient from your ingredients, which is a super healthy option to preparing food. It also makes sauces extremely smooth; this sauce was velvety heaven with no grainy texture or lumps.

Fall in love with it too by shopping them below:

Avocado Pesto Pasta Recipe:

Being Sicilian, I go for the good old fashioned pasta. You can substitute for wheat or gluten free options (Zucchini pasta is on my list of things to try) but I feel that with this sauce, Italian Barilla Penne works best.

Avocado Pesto Sauce
1 Halved and pitted avocado
1/2 a cup of extra virgin olive oil
I teaspoon of lemon pepper
1 teaspoon garlic salt
1 teaspoon of red pepper flakes (if you like a little heat)
Half squeezed fresh lemon juice
5 basil leaves
2/3 cup of pine nuts

Combine all ingredients into your blender/food processor and blend. You may add warm water or more olive oil to adjust consistency. (I added warm water throughout the processes)

Garnish with parmesan or feta cheese and a basil leaf (if you're as Instagram crazy as I am, it makes for a great photo!)


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