Dinner
Avocado Pesto Pasta from the Pantry
I know, I know. You’ve probably been seeing this craze around the internet already. Ya know, blending up avocados into
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
I made it about a week prior and froze a bit of it for this special avocado occasion.
I called it pesto-ish sauce because I think pesto is supposed to have pine nuts in it and I didn’t feel like paying $7.99 for pine nuts. So, none of those in here. Almonds will do simply fine!
Throw 2 ripe avocados, a hefty portion of garlic, juice of a lemon, some olive oil, loads of fresh basil, and a touch of salt into a food processor (or blender if that’s what you have). Process for 30 seconds, stir, and process for another minute or so.
That’s pretty much about it. I’ve found that it’s dependable if you put the sauce on quite hot pasta. The avocado only kind of melts right in and it’s satisfying!!
The recipe
Avocado Pesto-ish Pasta from the Pantry
Avocado Pesto-ish Pasta
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
Ingredients
- 12 ounces pasta of choice
- 2 ripe avocados
- 3-4 cloves garlic
- large handful of basil
- Juice of 1 lemon or ~3 tablespoons
- ¼ cup olive oil
- ½ teaspoon salt
- Parmesan (freshly grated (vegan parm if you're wanting dish to be vegan. Link below))
Method
- 1
) Prepare your pasta according to directions.
- 2
) While the pasta is cooking, prepare the avocado sauce: combine the avocados, garlic, basil, lemon, olive oil, and salt into a food processor or blender.
- 3
) Blend for ~30 seconds and stir. Blend for another 30-60 seconds.
- 4
) Once the pasta is cooked and drained, spoon about 2-3 tablespoons of the sauce onto each serving of pasta.
- 5
) Grate fresh parmesan on top of each plate and ENJOY!
