Avocado Pesto

Avocado and pesto are not two words that are usually used in the same sentence, unless that sentence is I love avocado and pesto.  Yet, by subbing out the nuts in pesto for avocado, you get a wonderfully creamy sauce that is completely dairy free (and vegan for that matter).  Even better, this sauce is so easy to make that you can make it before you can even get your pasta ready!

I had been dying to try this recipe for ages and the opportunity finally arose when I had a little more than half of an extremely large and perfectly ripe avocado sitting on the counter after Leah at dinner.  

While the original recipe comes from a vegan website, I decided to add shrimp to my pasta, since I hadn't had much protein during the rest of the day.  I used frozen shrimp that I defrosted under running water and peeled (they were already deveined).  Since I was only making shrimp for myself, I melted about 1/2 tbs butter in a small skillet.  I added about 1/2 clove of minced garlic and sauteed for 30 seconds, until fragrant.  Then I added my prepped shrimp.  They don't take long to cook, 2-3 minutes or so per side.  At the very end, I squeezed the juice from 1/2 a lemon over the shrimp.

 

This recipe makes enough pesto for about 2 servings.  In a food processor, process the juice from 1/2 lemon and 3 cloves garlic until smooth.  Then add 1 pitted medium avocado, 1/2 tsp kosher salt, and 2 tbs olive oil, and 1/4 cup fresh basil.  (I only had dry basil, since my basil plant was still regenerating its leaves from the last time I used it.  I used about 3/4 tbs dried basil.)  Process again until smooth.  Pour the pesto over the cooked pasta.  Top with shrimp, season with salt and pepper, and enjoy.

Since Jordan was very skeptical about this recipe, he elected to have red sauce with his pasta and meatballs.  Once I made it, he liked it and since I had leftover sauce, we decided to put it on our steamed broccoli.  It was good!  We will definitely be making this recipe again, but with fresh basil next time.  This really is addictive.  We had some leftover broccoli.  While this recipe will not reheat because of the avocado, the leftover broccoli tasted great cold the next day.  There is enough acid in the pesto to keep it from browning.  I wouldn't save leftovers much longer than one day though.

Steamed CSA Broccoli with Avocado Pesto