Italian food purists look away! Everyone else: This recipe is a delicious twist on pesto. The addition of hazelnuts give it an earthy depth and the avocado a luscious creaminess.

 

The What: 
  • 2 cup baby spinach leafs
  • 1/2 cup toasted hazelnuts
  • 1 avocado
  • zest of 1 lime
  • Juice of 1/2 lime
  • 1 cup extra virgin olive oil
  • 2 teaspoons salt
  • Pinch black pepper
  • 1 clove garlic (optional)

To Serve:

  • 1 tomato, seeded and diced
  • Pasta of choice
  • Chopped hazelnuts

 

The How: 

Lightly toast the hazelnuts in a dry frying pan over medium heat. Shake the pan constantly to avoid the hazelnuts burning. This should take a few minutes of concentrated attention. Set a few hazelnuts to the side for decorating.

Place in a blender all the ingredients, including the newly toasted hazelnuts. Blend until it forms a beautifully flavorful smooth paste.

If you find the mixture is too chunky for your taste, add a few tablespoons of olive oil and blend again.

Cook some pasta according to package instructions, drain and return to the pot with the heat turned off. While the pasta is still hot spoon a couple of tablespoons of pesto per person eating, and the diced tomato. Mix until the pasta is covered with the pesto evenly.  Taste and adjust, if you want a stronger pesto taste add a few more tablespoons or simply a drizzling of olive oil.

Plate up and top with chopped hazelnuts. If you are not a vegan, add parmesan cheese. If you are, well you know what not to do.

Place the remaining pesto in a small jar in the fridge. It is also delicious on chicken, grilled fish, or vegetables.

 

Avocado Hazelnut Pesto

Avocado Hazelnut Pesto

Italian food purists look away! Everyone else: This recipe is a delicious twist on pesto. The addition of hazelnuts give it an earthy depth and the avocado a luscious creaminess.

Ingredients

  • 1 1/2 cup basil leafs, lightly packed
  • 1 cup toasted hazelnuts
  • 1 avocado
  • Juice of 1 lime
  • 1/2 cup extra virgin olive oil
  • 2 teaspoon salt
  • Pinch black pepper
  • 1 clove garlic (optional)
  • To Serve:
  • 1 tomato, seeded and diced
  • Pasta of choice
  • Chopped hazelnuts

Instructions

  1. Lightly toast the hazelnuts in a dry frying pan over medium heat. Shake the pan constantly to avoid the hazelnuts burning. This should take a few minutes of concentrated attention. Set a few hazelnuts to the side for decorating.
  2. Place in a blender all the ingredients, including the newly toasted hazelnuts. Blend until it forms a beautifully flavorful smooth paste.
  3. If you find the mixture is too chunky for your taste, add a few tablespoons of olive oil and blend again.
  4. Cook some pasta according to package instructions, drain and return to the pot with the heat turned off. While the pasta is still hot spoon a couple of tablespoons of pesto per person eating, and the diced tomato. Mix until the pasta is covered with the pesto evenly.  Taste and adjust, if you want a stronger pesto taste add a few more tablespoons or simply a drizzling of olive oil
  5. Plate up and top with chopped hazelnuts. If you are not a vegan, add parmesan cheese. If you are, well you know what not to do.
  6. Place the remaining pesto in a small jar in the fridge. It is also delicious on chicken, grilled fish, or vegetables.
http://www.foodosopher.com/avocado-pesto/

 

Check out these equally delicious pasta dishes