Creamy Avocado Pesto Food

CREAMY AVOCADO PESTO - DELISH!

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.

CREAMY AVOCADO PESTO

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 PASTA SALAD WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425° F and prepare a baking sheet with aluminum foil. Toss the sliced veggies with olive oil and 1 teaspoon of both kosher salt and freshly ground black pepper. Roast for 10-15 minutes or until the veggies soften and caramelize. Set aside to cool.
• Meanwhile, cook the pasta in salted water according to package directions, drain, rinse, and cool.
• Add the avocado to the blender jar and pulse a few times. Add the almond milk, pesto, lemon juice, and the remaining 1 teaspoon each of kosher salt and pepper. Blend on high until light and frothy. Add more almond milk if needed to create a lush sauce.
• Add the cooked pasta to a large mixing bowl with the cooked veggies and kalamata olives. Drizzle with the avocado sauce and toss to coat. Taste and adjust the seasoning, garnish with the Parmesan cheese, nuts and more basil leaves if desired. Serve at room temperature or chilled. Will keep for 1-2 days.

CREAMY AVOCADO PESTO PASTA

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.

CREAMY AVOCADO PESTO PASTA

Steps:

• Bring a large pot of water to a boil. Add a bit of salt to the water. Add the pasta and stir occasionally until ready. Make sure it is soft but still firm to bite so it doesn't break.
• Strain the pasta and set aside.
• Meanwhile, in a small pan, toast the almonds over medium high heat, stirring constantly, for 2 to 3 minutes. Remove them from the heat and allow them to cool slightly.
• In a food processor or blender, add the basil, almonds, garlic, avocado, spinach, olive oil, and lime juice, blend until combined.
• Slowly add in the water until it is your desired consistency. Make sure you don't add too much at a time so it doesn't get too thin.
• Place the pasta in a large and gently fold in the avocado pesto sauce.
• Garnish with pepper flakes, fresh basil, cherry tomatoes, sun dried tomatoes, or Parmesan cheese.
• Serve immediately at room temperature and enjoy!

PASTA SALAD WITH CREAMY AVOCADO PESTO

Steps:

• First cook the pasta according to the instructions on the packet until al dante, then drain all the water from the pan, rinse with cold water to cool the pasta down. Add the pasta to a large bowl set aside .
• Prepare your salad vegetables for the pasta salad by dicing and slicing them up, then stir them in with your pasta.
• To make the pesto, add all the pesto ingredients into a jug, then using a hand stick blender, blend everything until smooth and creamy. Taste to see if you need to add more salt.
• Stir the pesto into the pasta salad until the pasta is completely saturated, sprinkle with dried chilli flakes for a little kick. Enjoy!