I really love pesto of any sort: basil, kale, swiss chard, you name it, I’ll eat it. So, I decided to try a new recipe out that had been in my head for awhile and, lo and behold, it was delicious! Even G. loved it (he had two helpings of pasta). This dish just screams spring!
- 1 avocado, seeded and halved
- 1.5oz pkg of basil, washed
- couple glugs of olive oil
- salt and pepper to taste
- grated Pecorino Romano (optional)
- cooked pasta of your choice
Cook your pasta, whatever shape you decide, (I used gemeli, about 2 cups uncooked), set aside in a large bowl. Add avocado halves, basil, olive oil in a food processor and process until smooth. Use your best judgment with the olive oil. Add salt and pepper to taste. Bam, you’re done. Add pesto by spoonfuls to the cooked pasta (you don’t want to over-saturate it), and serve. I added a bit of grated Pecorino to our servings and halved grape tomatoes to mine. This goes well with red or white wine too.
Well, I think I’ve done it this year. I’ve eaten my weight in summer tomatoes. I can’t get enough of them because to me, the flavor of a good, ripe, juicy tomato epitomizes summer fruit and vegetables. Tomato and bean salad? Yes! Fire-roasted salsa? Please! Gazpacho? You bet. Sliced tomatoes and avocados on toast? Bring it. I get excited at the first site of tomatoes and buy them at least three times a week, and get wistful and sad at the last of them come Fall. Oh, and I’m pretty sure that this recipe will win over even those who aren’t fond of tomatoes. You know who you are. Ahem.
- 1 container of cherry tomatoes, or heirloom cherry tomatoes
- 1/4 C. extra virgin olive oil
- 1/4 C. toasted almonds, chopped
- 1/2 C of basil
- 1/2 clove of garlic
- 2 cups pasta, cooked al dente
- Grated pecorino romano (optional)
Add tomatoes, oil, almonds, basil and garlic to a food processor and pulse until combined, but not soupy. Add pesto to warm, cooked pasta and cheese. Don’t add too many tomatoes (oops, like I did the first time) because you’ll have a soup or salsa instead of a pesto. You can adjust the garlic too. I didn’t want to overpower the flavor of the tomatoes….because I’m trying to enjoy the last of the best taste of summer. Insert sigh here: _______
I just threw this together and I have to pat myself on the back for this one, it’s deliciously spring-like. The toasted almonds give it a nice, light crunch. It’s very fresh tasting with the addition of a squeeze of lemon juice too. I’m thinking it would also be good as a dip or on pizza and in calzones. I didn’t add any cheese because I like to keep it vegan and let people add their own cheese if they wish.
- 1/2 C. toasted almonds
- 1 bunch of asparagus, blanched
- 1 small to medium size bunch of basil, washed
- 1/4 – 1/2 small clove garlic
- Up to 1/3 cup of olive oil
- juice from half a lemon
Toast the almonds over medium heat but don’t let them get too brown. (You don’t want burnt almonds, you want to toast them until the oils are released from the nuts. You can tell by the smell). Blanch the asparagus (place trimmed asparagus in boiling water for 2.5 minutes, then remove and submerge asparagus in ice cold water in a bowl). Add the asparagus, basil, toasted almonds, olive oil, lemon juice and garlic to a food processor and puree until smooth. You may have to add more olive oil to make pesto smoother. Also, the amount of garlic is up to you. I barely used 1/4 of a clove because I think it overpowers the other flavors. If you’re putting the pesto on pasta, set aside a 1/2 cup of the past water and add it to the pasta/pesto to thin out the dish. The addition of hot pasta water makes for a creamier consistency.