So I have to apologize. Life has been crazy busy and the blog has taken a back seat to everything else. I am still creating new recipes and I hopefully can get one up a week this summer.
Now on to Avocado Pesto. I LOVE pesto. I can put it on pretty much everything, pasta, eggs, sandwiches, salads, meats. I’ve even been known to use it as a dip sometimes. Unfortunately, my waist line disagrees with that. The calories in pesto add up fast! I have made my own Pesto for awhile now. I grow my own basil and it’s super easy to make. You just throw everything in a food processor, drizzle in some oil and you are good to go! And of course, it’s much cheaper this way because like I said, I can and will, put it on anything.
I have been doing some research on avocado oil vs olive oil when cooking and I liked the fact the avocado oil has a higher smoke point. That means it can with stand higher temperature cooking better. It also had a few other health benefits that I enjoyed so I made a switch this last time to cold pressed avocado oil. I love it but I also love avocados and their rich, buttery taste. It may not be for some people.
About this time, I used my last jar of pesto and thought, “hey, I can try the pesto made with avocado oil this time.” Well, I took that thought one step further. I had a bunch of avocados that were ripe so I decided to play around and use one of the avocados completely in place of the oil in the pesto. Guess what? It worked! Healthier Pesto Sauce and just as easy to make! It tastes just like my original pesto but it has a creamier texture (is creamier even a word?).
For the pesto, I used my original recipe and just replaced the 1/2 cup of Olive Oil with one avocado and added some water. That’s it!
An avocado lover? A Pesto lover? You have to try this!
***Disclaimer: I used cashew nuts instead of pine nuts. My best friend hates pine nuts and I wanted her to try it. Unfortunately, I ate it all before she could. Whoops! You can use pine nuts instead of cashews!***