Avocado and walnut pesto
When summer hits here, and I mean really hits, it means we’re in for 2-1/2 months of humidity that penetrates so deeply that even one's bones feel saturated with sweat.
I rarely relish the thought of spending any time at all in a kitchen with a heated oven, which means I become even more committed to meals that require a pot, a stovetop, and little else (although, in this case, a food processor helps).
I’ve made this recipe twice in the past month and I expect to make it a lot more. Topped with roasted or grilled veggies, it’s a complete meal. The avocado imparts a smooth, buttery texture while the walnuts add just enough crunch.
Plus, skip the Parmesan, and you have a sauce fit for a vegan.
Avocado Pesto
Makes 4 generous servings
1 pound of pasta
2 ripe avocados
1 packed cup fresh basil leaves
1 tablespoon lemon juice
2 cloves garlic, minced
1 cup grated Parmesan cheese
1/2 cup walnuts
1 teaspoon salt
1/2 teaspoon black pepper
olive oil, as needed
1. Boil a large pot of water and cook the pasta according to package directions. Before draining, reserve about 1 cup of the pasta water and set aside both the water and the cooked pasta.
2. Place the avocado flesh, basil, lemon juice, garlic, grated Parmesan, walnuts, salt and pepper in a food processor and blend until the walnuts are finely chopped. If the mixture is too thick to blend, slowly pour in some olive oil.
3. Spoon the pesto over the pasta and toss together. Add in the pasta water a little at a time if the pesto still needs to be thinned out. Serve immediately.
