Avocado Pesto Sauce Food
CREAMY AVOCADO PESTO
This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it's less expensive to make than traditional pesto.
Provided by Gabi Moskowitz
Categories Condiment/Spread Side No-Cook Vegetarian Quick & Easy Basil Pine Nut Avocado Healthy Vegan Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 cup pesto
Number Of Ingredients 9
Steps:
- 1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
- 2. Season with salt and pepper to taste.
- 3. Use immediately or keep, refrigerated, for up to four hours.
CREAMY AVOCADO PESTO - DELISH!
A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll never make it a different way again! Double recipe for a full pound of pasta.
Provided by Nicmic921
Categories Main Dish Recipes Pasta Shrimp
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
- Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 50.3 g, Cholesterol 50.6 mg, Fat 24.5 g, Fiber 6.8 g, Protein 16.6 g, SaturatedFat 4.5 g, Sodium 145.2 mg, Sugar 1.5 g
AVOCADO PESTO SAUCE
This is a delicious (paleo and whole30-friendly) recipe. It can be used raw or warmed and is best served with pasta or zoodles (zucchini noodles). Avocados are one of the healthiest vegetables for you and are naturally creamy in texture, which makes them great for use in sauces and dips (not to mention they taste great!). You can keep it kid friendly, or add in red pepper flakes to kick it up a notch. I also tend to incorporate baked chicken with it for a well-rounded meal.
Provided by amanda.nagy
Categories Lunch/Snacks
Time 20m
Yield 4 , 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cut avocado into cubes and put into food processor.
- Wash and dry basil, cutting off stems and roughly chop before adding to avocado.
- Place remaining ingredients in a food processor and blend until smooth.
- For option #1, julienne zucchinis and either place in a colander for 10-15 minutes or on paper towels and squeeze gently to remove any excess moisture. You can add a sprinkle of sea salt to taste and toss to coat (optional). Add bacon fat/oil to a frying pan over medium heat and let it melt. Add the zucchini and cook for 2-3 minutes until al dente.
- For option #2, cook pasta per packaged instructions. Add a tablespoon of sea salt to taste (optional). Cook until al dente. Drain in colander and return to sauce pan on medium heat.
- Add sauce to either option #1 (zucchini noodles) or option #2 (pasta) and toss to ensure all noodles are coated in sauce. Cook for another 2-4 minutes or until heated through. Alternatively, the sauce can be heated separately and served on top of the noodles/pasta.
- Serve immediately with or without chicken. Enjoy!
Nutrition Facts : Calories 871.9, Fat 24.9, SaturatedFat 3.8, Sodium 3159.4, Carbohydrate 139.2, Fiber 16.1, Sugar 18.3, Protein 28.3
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