Avocado Pesto

This pesto is versatile and easy to throw together and use more than once during the week.

It can be easily thrown together in the food processor. It will keep in the refrigerator for 3-4 days. Use it tossed with pasta and grilled shrimp, fish, or chicken. Roast vegetables and toss a few tablespoons with them once they are out of the oven. One of our favorite ways to use this pesto is on a portobello mushroom topped with thinly sliced tomatoes and mozzarella cheese and roasted in the oven.

Avocado Pesto

• 1 ripe avocado
• 1 cup packed fresh basil
• ¼ cup salted or unsalted pistachios (adjust by adding no salt if using salted)
• 2 T lemon juice
• ¼ t pepper
• 3 garlic cloves
• ¼ to 1/3 cup extra virgin olive oil
• Combine all ingredients in a food processor and blend to a paste. Add additional olive oil or filtered water to achieve a smooth sauce.

Optional Uses:

• Toss 2-3 tablespoons of the pesto with cooked pasta, vegetable noodles, or quinoa, and top with protein and roasted vegetables.
• Toss 2 tablespoons of pesto with cut-up vegetables and roast at 425 degrees for 20-25 minutes
• Toss 2-3 tablespoons of pesto with cut-up chicken, tofu or shrimp, vegetables, and sweet potatoes. Place on a parchment-lined cookie sheet and bake at 425 degrees for 25-30 minutes

Join us on September 17th for our upcoming cooking class, where we’ll share more simple and delicious recipes and helpful kitchen tips from our cookbook!