Hello everyone! I’m bringing you a quick and easy avocado pesto recipe. It’s perfect for those nights when you don’t want to spend a lot of time in the kitchen. This week is crazy busy for us because we are getting ready to go to England and Paris! My mum’s family is from England so we will be staying with them while we’re there. I can’t wait for Theo to meet everyone. We will be spending a few days in London and a few days in Paris, so send me suggestions for the best places to eat and things to do! I’ve been to London a bunch of times but I’m always looking to try new things, and it will be our first time in Paris so I’m excited to check out the sights. It’ll also be our first big family vacation with a baby so it’ll be interesting to see how Theo does on a big adventure. There are six adults going so I think between us we can probably handle one good-natured baby. The flight to England is nonstop and it’s overnight so I’ve got my fingers and toes crossed that he falls asleep and the flight goes smoothly. He’s flown with me one other time and did great so I’m sure he will be just fine, but that was also a much shorter flight. I’ll do a post when we get back with any tips and tricks I’ve learned about traveling with a baby. I’m planning on getting some new little toys for him so in case he can’t wind down on the flight he at least will have some distractions.
I’m trying to use up what’s in the fridge so that nothing goes to waste while we are gone. This avocado pesto recipe is one of my absolute favorites and it’s so easy to make. Most of the ingredients are already things that you have in your fridge. We always have tons of greens and this is one of my favorite ways to get some greens in without having to eat a salad. For someone that was a vegetarian for years… I’m surprisingly not a huge salad person. The avocado in this pesto makes the sauce so creamy and it tastes so rich. This sauce is also packed full of nutrients to give your immune system a boost. It is exactly what we need before we are stuck on an airplane for ten hours. What I like most about this recipe is how easy it is to adapt it to what you have on hand. No basil… just use kale. No pine nuts… try walnuts instead. This easy recipe is perfect for a weeknight dinner when you don’t want to spend a bunch of time in the kitchen cooking. We usually sauté some mushrooms and add it all on top of some noodles for dinner. I use the leftover sauce to spice up some scrambled eggs the next day for breakfast.
Let me know what you do with your pesto!
Prep time: 10 minutes
- 2 cups of your choice of greens (traditional pesto is basil but you can substitute with kale, arugula, or whatever else you have on hand)
- 2 ripe avocados
- ½ cup of pine nuts (Walnuts are a great substitution)
- Juice of 1 lemon
- 3 cloves of garlic
- 1/3 cup of EVOO (extra virgin olive oil)
- Salt and pepper to taste
- Pulse greens, avocado, pine nuts, lemon juice, garlic, and EVOO until you’ve reached a rich creamy texture. Add salt and pepper to taste.
- Spread on top of bread for a bruschetta, add to noodles for a tasty pesto pasta, top your morning eggs with a spoonful… the options are endless