Creamy Avocado Pesto Delish Recipes

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 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 PESTO SAUCE

Steps:

• Toast pine nuts in 1 tablespoon of olive oil for 2 minutes, until just beginning to brown. If using an Instant Ace cooking blender, set it to the chunky soup mode for 2 minutes. Put 1 tablespoon of oil into the blender and add pine nuts. Press start to have the blender lightly toast and chop the pine nuts.
• Add pine nuts, heavy cream, lemon juice, basil leaves, garlic, salt, and avocado to the blender. Pulse on high speed until mostly smooth, between 45 and 75 seconds depending on your blender.
• Add the olive oil and parmesan cheese. Pulse until incorporated into the sauce, about 45-75 more seconds. For a thinner sauce, add more olive oil 1 tablespoon at a time until it's the desired consistency. For a thicker sauce, add more avocado 2 tablespoons at a time until sauce is thickened to your liking.
• Use immediately on pasta, chicken, vegetables, or sandwiches. Store in an airtight container in the fridge for up to 10 days.

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.