So, I recently made pasta for dinner (Thursday Night to be exact) and although I usually purchase pre-made Pesto Sauce at Whole Foods, I decided to jump out on a limb and make my own. I was a bit hesitant that it would be difficult to master, but to my surprise, it was SUPER easy and didn’t require a ton of ingredients.
Another great thing to note is that it so SUPER customizable as well. You can add ANY thing you’d like based on your preferences/tastebuds and you’re able to tweak certain ingredients by substituting Avocado, or Basil and using Spinach instead. Or maybe you’d like a bigger kick with using Parsley, you name it–it can be done!
Personally, I prefer a bit of creaminess and less of the bold Basil taste, therefore, I added avocado, which works great to master the basil taste and add a nice mild, bold flavor and nice texture. Let’s not forget, using Walnuts, instead of Pesto’s usual Pine nuts, was a great choice to help marry it all together as well.
Then I decided to use Orchiaetta pasta (which are great little bites that aren’t too heavy, especially when adding a more thicker meat like steak) along with shrimp. Hey, why not do a creative take on the American popular dish–Steak & Shrimp, but in a pasta dish! It was a REAL winner, guys!
You should definitely try it for yourselves.
I’ve included plenty of photos during my cooking process, but the recipe that I’ve included below is for the Avocado Pesto Sauce. ENJOY!
Creamy Avocado Pesto Sauce Recipe
- 2 ripe avocados
- 1 cup fresh basil leaves
- 3 cloves garlic
- ¼ cup walnuts
- 2 Tbsp lemon juice
- ½ tsp. sea salt
- 3 Tbsp olive oil
- black pepper, to taste
- In a food processor, add avocados, basil leaves, garlic, walnuts, lemon juice and sea salt and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
- Cook desired pasta as usual and toss with avocado pesto sauce. Season with a pinch of pepper and a little Parmesan, serve and Wallah!