I was scrolling through the channels the other day and landed on Food Network’s Trisha Yearwood’s show, Trisha’s Southern Kitchen. She had a vegetarian guest on and they were making Avocado Pesto Toast (http://www.foodnetwork.com/recipes/trisha-yearwood/avocado-pesto-toast). I didn’t copy the recipe down and I didn’t go back to look it up when I made this for dinner but my recipe and hers is pretty close. Next time I’ll remember the lemon. That would be even better.
Why avocado pesto? Some people, my daughter included, find a full basil pesto too much. Basil is a powerful flavor and it can be overwhelming. Cutting down on the basil with avocado (or Swiss Chard, Spinach, Arugula, Asparagus, or some other green) is a really good alternative. The avocado lends the sauce a smooth, rich mouth feel and is good for you too!
The best thing is that this is a no cook sauce and serves 2 – 4.
Pot for Spaghetti
2 oz package of pine nuts
1 package fresh basil (about 1/2 cup) stems removed
1 cup shredded parmesan
1 4oz package avocado (guacamole that is just avocado) (or 1 whole fresh avocado)
1 Tblsp minced garlic
1/2 cup extra virgin olive oil
Salt and Pepper to taste
Lemon juice (2 Tblsp Optional)
In a large pot, cook 12oz spaghetti according to package directions.
Go here to see the full recipe.
Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pesto supper? Please tell us about it in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.