In February, I made this awesome walnut-avocado-basil pesto, and it was delicious. I happened to have all the same ingredients on hand today--minus a lemon (which was purchased at the store) and the basil (which was plucked from a towering basil bush growing in the front of the house). It's an easy sauce to assemble and make, and tastes delicious on everything: toast, pita, and pasta, of course.
I food processed a huge clove of garlic, toasted walnuts, some lemon zest, the juice of half a lemon and a swirl of olive oil until the garlic and walnuts were pulverized.
I then added half an avocado, a huge handful of basil (about 1/4 cup), and some salt and pepper to the mixture and blended until smooth. I added another swirl or two of olive oil as I went along to get the texture I was looking for.
While I was working on the pesto, I had a pot of salted water boiling for the whole wheat gnocchi I had picked up at the store.
When the gnocchi was cooked (wait for a few to come popping up to the surface), I reserved a quarter cup of the pasta water just in case I wanted to smooth out the sauce some more when I mixed it in with the cooked pasta (fancy cooking tip).
I drained the pasta and returned it to the pot where I mixed in the pesto, a splash of the pasta water, and freshly grated pecorino cheese. I had some leftover toasted walnuts that didn't make it into the food processor, so I used them to garnish the plate along with a palm full of teeny, tiny olives.
Fast. Easy. Homemade. And delicious!
Before I leave you, a little sunset awesomeness from last week to feast your eyes on.
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