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
GRILLED CHICKEN WITH AVOCADO PESTO
Sorry chicken, avocado is the star in this low-carb and protein-packed dish. It helps make a creamy dairy-free pesto that's filled with heart-healthy fats.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Prepare an outdoor grill or a grill pan for medium heat.
- Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
- Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
- Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
- Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.
Nutrition Facts : Calories 370, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 125 milligrams, Sodium 180 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 40 grams, Sugar 1 grams
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 PASTA
The addition of avocado lends a lovely creamy texture to this pesto. The ripe fruit imparts richness to the sauce, while nutty roasted pepitas add a deep toasty flavor. If you can only find raw pepitas, simply toss them with olive oil and salt, then toast in a skillet over medium-low heat, stirring, until they start to pop and turn golden brown. Shower the dressed pasta with more crunchy pepitas for a nice contrast to the velvety sauce. Leftover pesto can be refrigerated for two days; press the surface with plastic wrap to avoid discoloration (any browned areas on top should be scraped off before using). The pesto also makes a tasty avocado toast, sandwich spread or crudité dip.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
- Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
- Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
- Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.
AVOCADO PESTO PASTA
This quick and easy Avocado Pesto Pasta recipe is loaded with flavor. Homemade pesto, made with tons of fresh herbs, parmesan cheese and garlic, paired with the silky creaminess of avocado make for a delicious vegetarian pasta recipe. Best of all, it can be ready in just 15 minutes.
Provided by Kyndra Holley
Categories Pasta Recipes
Time 25m
Number Of Ingredients 15
Steps:
- Add all of the ingredients for the pesto, minus the oil, to a food processor or high-powered blender. Pulse until everything is finely chopped and begins to form a paste.
- With the food processor or blender running, slowly pour in the oil. Continue to pulse until smooth.
- Bring a large pot of water to a boil. Add a pinch of salt to the water. Cook the pasta as per the directions on the package. Strain the pasta.
- Add the cooked pasta and pesto to a large mixing bowl and toss until the pasta is evenly coated in the pesto. Garnish with fresh basil, parmesan cheese and red pepper flakes before serving.
AVOCADO PESTO
From chef chloe, This is vegan but you'd never know it - the avocado adds a wonderful creaminess! yield is a guess
Provided by sofie-a-toast
Categories Sauces
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.
- Use on pasta, as a spread on bread, as a sauce for veggies or meat, or in whatever way you see fit!
Nutrition Facts : Calories 1381.5, Fat 142.1, SaturatedFat 17.9, Sodium 22.3, Carbohydrate 32.1, Fiber 19.8, Sugar 4, Protein 12
AVOCADO PESTO TOAST
Steps:
- In a food processor, pulse together the walnuts, olive oil, lemon juice, garlic, avocados and basil until smooth. Add salt and pepper to taste. Spread onto each piece of toast. Serve immediately.
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VEGAN AVOCADO PESTO RECIPE | WHOLE30 + DAIRY-FREE
From evolvingtable.com
4.2/5 (12)Calories 190 per servingTotal Time 5 mins
- In a food processor or high-speed blender combine basil, avocado, pine nuts, garlic, lemon juice, salt, and pepper. Pulse 3-4 times.
- Turn blender to a Medium-Low speed and slowly drizzle in olive oil until pesto is to your desired texture. (Pulse if you want your pesto to have a little more texture!)
LIGHTENED UP PESTO: CREAMY AVOCADO BASIL PESTO RECIPE
From ambitiouskitchen.com
4.8/5 (9)Total Time 10 minsCuisine American, ItalianCalories 108 per serving
- Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl and stir in the cheese.
- Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months. Makes 1 cup, or 2-4 servings depending on what it's used for.
AVOCADO PESTO TOAST RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (17)Total Time 20 minsCategory BreakfastCalories 719 per serving
- To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
- To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
- Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste totally awesome yet.
- Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and/or tomatoes. Sprinkle lightly with freshly ground black pepper, red pepper flakes (for heat) and/or flaky sea salt, if desired. Serve immediately.
VEGETARIAN AVOCADO AND PESTO PASTA RECIPE - THE SPRUCE EATS
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VEGAN AVOCADO PESTO PASTA - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
Cuisine VeganCategory Main CourseServings 4Total Time 45 mins
- Preheat the oven to 400°F. Place the chickpeas on a baking sheet and toss with oil. Sprinkle with a pinch of salt. Roast the chickpeas for 25-30 minutes or until golden and crispy.
- Meanwhile, bring water to a boil in a medium saucepan. Cook the pasta according to the package's instructions.
- Prepare the avocado pesto: In a food processor, add the avocados, basil, garlic, oil, lemon juice, water and salt. Process until smooth, stopping to scrape the sides as needed.
- Once the pasta is ready, drain and return it to the saucepan. Add the pesto and toss to combine.
EASY AVOCADO PESTO - FOOD WINE AND LOVE
From foodwineandlove.com
Cuisine MediterraneanTotal Time 10 minsCategory Appetizers And SidesCalories 312 per serving
- Combine together the avocado, basil and nuts in the processor or blender and pulse until the ingredients are chopped but, not mashed together.
- Add the olive oil, lemon juice and garlic and blend or process until you reach your desired consistency or until blended. Season as desired.
AMAZING AVOCADO PESTO - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
Cuisine ItalianTotal Time 20 minsCategory DinnerCalories 405 per serving
- In a medium pot over medium-high heat, cook the pasta according to the directions on the package.
- While the pasta cooks, add the pistachios to the bowl of a food processor or high-powered blender and pulse until the nuts are broken down.
- Add the avocados, basil, garlic, cumin to the bowl of the processor and wiz it on high. While the pesto is forming, slowly add the oil to the mix. Stop and scrape down the sides and taste. Add any salt or pepper at this time.
- Drain your pasta, reserving 1 cup of the pasta water. Add the pasta and pesto in a large mixing bowl and toss around. Use the pasta water to thin out the pesto. A drizzle of fresh lemon juice, a little more salt and pepper to top it off.
HOMEMADE AVOCADO PESTO MADE ENTIRELY OF WHOLE FOODS ...
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Ratings 1Category Side DishCuisine AmericanTotal Time 15 mins
- Pulse pine nuts, garlic, lemon juice, and 2 tablespoons olive oil in a food processor until chopped.
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From ketofocus.com
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AVOCADO PESTO QUESADILLAS - SHE LIKES FOOD
From shelikesfood.com
Reviews 9Estimated Reading Time 2 minsCategory DinnerTotal Time 25 mins
- Heat a large pan over medium heat and spray with cooking spray, if not non-stick. Spread half a tortilla with 2-3 tablespoons pesto and then top with sliced tomato (optional) and a handful of shredded cheese.
- Cook quesadilla for 2-3 minutes on each side, until tortilla is browned and cheese is melted. Repeat with each additional quesadilla.
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From frommybowl.com
5/5 (6)Category DinnerCuisine AmericanTotal Time 20 mins
- Bring a large pot of salted water to a boil and cook your Pasta according to the package instructions.
- In the meantime, combine all of the Pesto ingredients in a Food Processor and process until evenly incorporated. If you’d like your Pesto to be thinner, add additional Vegetable Broth in 2 tbsp increments as necessary.
- Drain the pasta, then return to the Pot and toss over low heat with the Pesto until warmed. Serve as desired. Store any leftover sauce in the fridge for up to one week, or it can be frozen for up to one month!
HOW TO MAKE AVOCADO PESTO SAUCE - SHE LIKES FOOD
From shelikesfood.com
Reviews 2Servings 1Cuisine AmericanCategory Condiment
- I suggest enjoying immediately but you can also store it in the refrigerator with plastic wrap pressed against the top to stop from browning.
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