Thursday, August 14, 2014
But I've been branching out recently and including them as ingredients in less-expected ways. (Including the green goddess sauce I posted earlier this week.) Here's a great pesto inspired by Giada. (I am still not completely on the arugula bandwagon so went with more basil in the ratio than she suggests.) It was great on pasta with a generous sprinkle of Parmesan and a few toasted sliced almonds.
Makes around 2 cups of pesto.
1 large (or 2 medium) ripe avocados, halved, peeled and pitted
2 cups baby arugula
2 cups fresh basil leaves
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, peeled and coarsely chopped
1 tablespoon olive oil (You don't really need this from a liquid standpoint...I just like the richness it brings.)
Pinch of salt
Grind of black pepper
Place all ingredients in the food processor and blend until smooth. Season to taste with salt and pepper and pulse to combine.