Best Avocado Pesto Recipes

ANGEL HAIR PASTA WITH CHICKEN AND AVOCADO PESTO

Steps:

• Heat a large skillet over medium heat. Add enough olive oil to coat the skillet. Season the chicken breasts generously with salt and pepper. Cook until golden brown on one side, 8 to10 minutes; flip and cook until cooked through and no longer pink, about 5 minutes more. Transfer to a cutting board and slice into strips.
• Bring a large pot of water to a boil. Cook the pasta according to the package directions.
• Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic and olive oil. Add salt and pepper to taste.
• Drain the pasta into a colander. Transfer it to a large serving platter or bowl and toss with the pesto. Top with the sliced chicken. Serve immediately.

CREAMY AVOCADO PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a food processor, pulse pepitas and garlic until finely chopped. Halve avocado, discard the pit and scoop out flesh. (You should have about 3/4 cup, or 5 ounces.) Add avocado flesh, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper to food processor and pulse until chunky.
• Add cheese and basil to food processor. With motor running, drizzle in 1/2 cup water, then drizzle in oil until well blended, scraping down sides as needed. Transfer 2 cups of pesto to a large bowl. Refrigerate any remaining pesto for another use.
• Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain pasta. Add pasta and pasta water to pesto in large bowl and toss until pasta is nicely coated in sauce.
• Divide pasta among 4 bowls. Top with more pepitas, cheese and basil.

AVOCADO RELISH WITH CILANTRO PESTO

Steps:

• Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
• Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.

AVOCADO PESTO WITH ZUCCHINI PASTA

Steps:

• Make zucchini noodles using a spiralizer.
• Mash avocado in a small bowl and mix in pesto until smooth.
• Flatten chicken breast with a meat hammer. Season on both sides with paprika, salt, and black pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken until golden and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 6 minutes per side. Cool until easily handled, about 5 minutes; dice into small pieces.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add zucchini noodles; cook and stir until softened, 5 to 7 minutes. Stir in avocado pesto mixture and diced chicken; cook until flavors combine, 3 to 5 minutes. Sprinkle Parmesan cheese on top before serving.

CREAMY AVOCADO PESTO - DELISH!

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
• Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.

MUSHROOM CAKES W/AVOCADO PESTO AND RED PEPPER COULIS

Steps:

• RED PEPPER COULIS:.
• Char peppers over gas flame or broiler until blackened all over.
• Seal in plastic or paper bag; let stand 15 minutes.
• Peel and seed peppers; place in blender.
• Place garlic cloves in small dry skillet.
• Cover, cook over medium heat until browned and tender, shaking skillet occasionally, about 7 minutes.
• Cool, peel garlic; add to blender with peppers.
• Add milk and honey to blender.
• Puree until smooth.
• Transfer to bowl.
• Season with salt and pepper.
• *DO AHEAD - can be made up to 2 days ahead.
• MUSHROOM CAKES:.
• Melt butter with oil in large heavy skillet over medium high heat.
• Add all mushrooms and sauté until browned and edges begin to crisp, stirring often, about 14 minutes.
• Add garlic; stir 1 minute.
• Transfer mixture to processor.
• Add eggs, Parmesan, herbs, salt and pepper to processor.
• Pulsing on/off turns, process until mushrooms are coarsely chopped.
• Transfer to large bowl & mix in 1/2 cup of panko.
• Divide mushroom mixture into 8 equal portions (1/4 to 1/2 cup each.).
• Form each into 3/4 inch thick cake.
• Spread additional panko out on plate.
• Coat cakes with panko.
• Place on rimmed baking sheet.
• **DO AHEAD - Can be made 4 hours ahead: cover & chill.
• AVOCADO PESTO:.
• Place pine nuts or cashews in processor, pulsing on/off turns, process until coarsely ground.
• Add avocado, Parmesan, cilantro, parsley, and lime juice.
• Process to blend.
• With machine running gradually and 1/4 cup oil through feed tube.
• Transfer to bowl.
• Season to taste with salt and pepper.
• ***DO AHEAD - Can be made 2 hours ahead: cover & chill.
• Preheat oven to 300ºF.
• Melt butter with 2 T oil in large skillet over medium heat.
• Working in 2 batches. add mushroom cakes; cook until browned and cooked through, about 5 minutes per side.
• Transfer to baking sheet; place in oven.
• Spoon about 1/3 cup avocado pesto into center of each plate, using back of spoon, spread out to 5 inch round.
• Place 2 cakes on each plate.
• Drizzle with red pepper coulis.

LINGUINE WITH AVOCADO AND ARUGULA PESTO

Steps:

• Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.
• Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.
• Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

GRILLED CHICKEN WITH AVOCADO PESTO

Steps:

• Prepare an outdoor grill or a grill pan for medium heat.
• Whisk together 1 tablespoon of the oil and the lemon zest in a large bowl. Add the chicken to the oil and toss to coat. Sprinkle with salt and pepper. Divide the chicken and thread onto metal or bamboo skewers.
• Toast the pine nuts in a small skillet over medium heat, tossing frequently, until light golden, 3 to 4 minutes. Let cool.
• Combine the pine nuts, basil, parsley, garlic, 1/2 teaspoon salt and several grinds of pepper in a food processor. Process to make a coarse paste. Add the avocado, lemon juice and remaining 3 tablespoons oil and process until mostly smooth.
• Grill the chicken, turning often, until just cooked through, 5 to 7 minutes. Serve the chicken dolloped with the pesto and any extra pesto on the side.

CREAMY AVOCADO PESTO

Steps:

• 1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
• 2. Season with salt and pepper to taste.
• 3. Use immediately or keep, refrigerated, for up to four hours.

CHICKEN, BROCCOLI & BEETROOT SALAD WITH AVOCADO PESTO

Steps:

• Bring a large pan of water to the boil, add the broccoli and cook for 2 mins. Drain, then refresh under cold water. Heat a griddle pan, toss the broccoli in 1⁄2 tsp of the rapeseed oil and griddle for 2-3 mins, turning, until a little charred. Set aside to cool. Brush the chicken with the remaining oil and season. Griddle for 3-4 mins each side or until cooked through. Leave to cool, then slice or shred into chunky pieces.
• Next, make the pesto. Pick the leaves from the basil and set aside a handful to top the salad. Put the rest in the small bowl of a food processor. Scoop the flesh from the avocado and add to the food processor with the garlic, walnuts, oil, 1 tbsp lemon juice, 2-3 tbsp cold water and some seasoning. Blitz until smooth, then transfer to a small serving dish. Pour the remaining lemon juice over the sliced onions and leave for a few mins.
• Pile the watercress onto a large platter. Toss through the broccoli and onion, along with the lemon juice they were soaked in. Top with the beetroot, but don't mix it in, and the chicken. Scatter over the reserved basil leaves, the lemon zest and nigella seeds, then serve with the avocado pesto.

PESTO & PARMESAN AVOCADO TOAST RECIPE BY TASTY

Steps:

• Spread pesto on toast.
• Top with sliced avocado and shaved parmesan cheese.
• Enjoy!

WILD MUSHROOM CAKES WITH AVOCADO PESTO AND RED PEPPER COULIS

Steps:

• Red Pepper Coulis: Char peppers in broiler until blackened and seal in paper bag for 15 minutes. Peel and seed pepper. Blend. Place garlic cloves in small dry skillet. Cover. Cook over med heat until brown and tender, shaking skillet occastionally. Cool. Peel. Add to blender. Add milk and honey. Puree. Mushroom Cakes: Melt butter with oil in heavy large skillet, medium high heat. Add mushies, cook for 14 minutes. Add garlic, cook 1 min. Put mixture in processor. Add eggs, parm, herbs, salt and pepper. Chop. Transfer to large bowl, mix in 0.5 cup panko. Divide into 8 portions, make cakes. Coat cakes with panko. Place on rimmed baking sheet. Preheat oven to 300. Melt butter with oil in large skillet over medium heat. Add cakes. Cook 5 min per side. Transfer to baking sheet. Place in oven to keep warm. Avocado pesto: Mix all ingredients in processor. Serve pesto. Place cakes on top, and drizzle with coulis.

AVOCADO PESTO TOAST

Steps:

• In a food processor, pulse together the walnuts, olive oil, lemon juice, garlic, avocados and basil until smooth. Add salt and pepper to taste. Spread onto each piece of toast. Serve immediately.

GRILLED AVOCADO AND TOMATO SALAD WITH BASIL PESTO

Steps:

• Prepare the grill and let it burn down to medium hot coals. Squeeze the lemon juice into a nonreactive bowl large enough to hold the avocados in a single layer. Halve the avocados, discard the pits, and scoop out the flesh in one piece with a rounded spoon. Immediately toss the avocados with the lemon juice to prevent discoloration.
• Using a mandoline or sharp chef's knife, thinly slice the onion. Separate the onion into rings and place in another bowl. Pour some of the lemon juice from the avocados over the onions and season with salt and pepper. Toss well and set aside. Cut the tomatoes lengthwise into thin wedges, season with salt and pepper, and reserve.
• Remove the avocados from the lemon juice and set the bowl aside. Season the avocados on all sides with salt and pepper and drizzle very lightly with about 1 tablespoon of the olive oil. Too much and the oil might cause flare-ups.
• Grill the avocados, cut side down, until the outside edge looks a little dry and browned, about 2 minutes. Turn onto the rounded side and cook for another 2 minutes. Since so little area is exposed to the heat, this is just to soften, not cook, the avocados. If the avocados were very firm, leave on another minute. Do not turn too often or they may disintegrate. Return the grilled avocados to the bowl with the lemon juice. Spoon the lemon juice over them and set aside until cool enough to handle, then cut into thin wedges.
• Place several onion rings in the center of each salad plate. Arrange the avocados on opposite sides and the tomatoes on the remaining two sides. Drizzle each salad with about 1-1/2 teaspoons olive oil and 1 teaspoon pesto. Season again with salt and pepper to taste and give each salad a coarse grating of cheese. Scatter the pine nuts on top, if using, and serve immediately.

SALMON SANDWICHES WITH AVOCADO AND SUN-DRIED TOMATO PESTO MAYO

Steps:

• Lightly salt and pepper the salmon filet Grill Salmon until done medium, approximately 4 minutes per side Combine mayo with sun-dried tomato pesto Toast rolls, layer mayo, tomato and avocado. Add salmon. Toast rolls and

GRILLED SEA SCALLOPS ON TORTILLA CHIPS WITH AVOCADO PUREE AND JALAPENO PESTO 2

Steps:

• Heat a grill to high.
• Brush the scallops on both sides with the oil and sprinkle with salt and pepper. Grill the scallops until golden brown and slightly charred and just cooked through, 2 to 3 minutes per side. Remove from the grill and slice in half into 2 coins.
• Spread about a tablespoon of Avocado Puree over each chip. Top the puree with a scallop, grill-side up, and top each scallop with a dollop of the Jalapeno Pesto. Garnish with cilantro leaves.
• Combine the cilantro, onions, oil, lime juice and avocado in a food processor and process until combined, but still chunky. Puree until smooth if desired. Season with salt and pepper.
• Combine the cilantro, pine nuts, jalapeno, garlic, and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.

SAUTEED ZUCCHINI AND SPINACH SPAGHETTI WITH AVOCADO PESTO

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt. Cook spinach spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Place avocado, 2 tablespoons olive oil, coconut milk, and 2 tablespoons basil in a food processor. Process until smooth. Season pesto with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and garlic; cook for 30 seconds. Stir in zucchini; cook until tender, about 5 minutes. Add spinach and cook until wilted, about 3 minutes. Add 1 tablespoon basil. Season vegetables with salt and pepper and mix until combined. Stir in the spinach spaghetti and pesto. Garnish with the remaining basil.

CHICKEN MUSHROOM PESTO SANDWICH WITH AVOCADO

Steps:

• Combine mayo, mustard, and pesto. Spread lightly on each half of the sandwich roll.
• Heat oil in small skillet. Saute mushrooms and onions until tender. Remove from heat.
• Assemble sandwich: On bottom, place sliced chicken. Top with sauteed onions and mushrooms, with cheese slice on top of all. Place loaded sandwich bottom and top on baking sheet, and place in 350F oven. Heat until cheese is melted. (You could also heat on the rack of a toaster oven).
• Remove from oven. Add avocado, salt and pepper to taste. Top with other half of roll.

PASTA WITH CREAMY AVOCADO "PESTO" SAUCE

Steps:

• 1. Sauce: Remove avocado from skin and place in a small bowl. Mash with a fork until fairly smooth - it doesn't have to be perfect. Stir in lime juice, mayonnaise, onion, almonds, salt and pepper. Blend well.
• 2. Cook pasta according to package directions.
• 3. Drain and return to pot. Drizzle with melted butter. Mix to coat the pasta then serve up each individual portion.
• 4. Spoon on a generous dollop of avocado sauce and gently mix. (The heat from the pasta will "melt" the sauce much like any other pesto), sprinkle with parmesan and enjoy.

AVOCADO "PESTO"

Steps:

• Place avocado, basil, 1/2 cup broth, garlic and lime juice in blender. Blend until chopped, scraping down sides as needed. With machine running, gradually add oil and blend until smooth. If too thick, gradually add more broth by tablespoons. Season with salt and pepper. (Can be made 1 day ahead; chill.)