Have avocados that are about to turn from ripe to bad? Throw them in your pesto.
This creamy green sauce comes together quickly in a food processor, and is delicious on everything from tacos to toast to pasta to grain bowls. I love pairing it with some sauteed mushrooms, too.
Avocado Spinach Pesto
- August 4, 2017
- Serves 3
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Ingredients
- 2 garlic cloves
- 1 lg. avocado, halved, skin removed
- 3 cups baby spinach
- 1/2 lime, juiced
- 1 Tbsp. of extra virgin olive oil
- Scant 1/2 tsp. salt
- 1-3 Tbsp. warm water
- 1 1/2 cups long grain brown rice or 12 oz. whole wheat penne (3/4 lb or 3/4 of box)
- 3/4 cup cherry tomatoes, halved
- 3 Tbsp. slivered almonds
- Red pepper flakes, to taste
- Garlic salt, to taste
Directions
- Step 1
- Place garlic in food processor and process until chopped. Add avocado, spinach, lime juice, olive oil and salt. Puree, adding 1 Tbsp. of warm water at a time, if needed, until ingredients form a smooth sauce.
- Step 2
- If making pasta, add the penne to the boiling water and cook according to package directions.
- Step 3
- Divide rice or pasta between bowls and then divide the sauce on top. Stir to coat the rice/pasta. Top with a handful of tomatoes and slivered almonds. Add red pepper flakes and garlic salt, to taste. Serve immediately.