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Food

Avocado and Pistachio Pesto

5.31.2018

Oy vey, it’s Thursday and I’m still recovering from Memorial Day Weekend! To be honest, I didn’t do a ton over the last few days, but sometimes doing nothing is almost more exhausting than doing something, am I right?

In between Moscow Mules and naps on the couch I did get the chance to try out a few new foodie things over the long weekend – one of them being this creamy, nutty, summery pesto sauce. I’m a sucker for a good pesto sauce, but felt for those warmer months it needed something to give it a little oomph, ya know? That’s where the avo, pistach and lemon come to save the day. When added into the mix, the three together give it a creamy, tangy, soft richness that unfortunately the basil, pine nuts and evoo just aren’t packing together. (Sorry guys, still love you!) But, but! That’s not even the best part. Obviously I slathered this green goodness over a big bowl of penne but the combo’s don’t stop there. This would be perfect on charcuterie boards, used as a dip with crusty bread (very much yes), served as a cold pasta salad – I’m looking at you BBQ side dishes or even as a spread on sandwiches.

So there you have it – the perfect light, savory and every bit delicious dish for all your summer dinner parties, BBQ’s or even those long-netflix-binge nights on the couch. Peep that recipe below ↓

Bon Appétit!

Print
Avocado and Pistachio Pesto
Prep Time
15 mins
Total Time
15 mins
 


Servings: 4 people
Ingredients
  • 2 cups fresh basil leaves (no stems)
  • 1/2 - 1 cup freshly grated parmesan (I used about 5/6 cup, but advise to measure based on desired cheesiness)
  • 1/2 - 1 cup extra virgin olive oil (again, I used about 5/6 cup, but measure based on desired creaminess - 1/2 will create a thicker consistency, 1 cup will be creamier, etc.)
  • 1/3 cup pine nuts
  • 3 medium garlic cloves
  • 1 ripe avocado
  • 1/4 cup shelled pistachios
  • 1 lemon quartered
  • salt and pepper to taste
Instructions
  1. Combine basil and pine nuts in food processor, pulse for 1 min or so

  2. Add garlic cloves to pine nut + basil mixture and continue pulsing until thoroughly combined

  3. Add olive oil while continuing to pulse garlic + basil + pine nut mixture; this will allow you to gage thickness / creaminess of the pesto while everything is blending

  4. Add full avocado and pulse until thoroughly combined

  5. Add pistachio's, parm and s/p - pulsing everything together until desired taste / creaminess is achieved 

  6. To finish, squeeze juice from 1/2 - 1 lemon to lift and lighten; add lemon juice to taste

  7. Serve with pasta, crusty bread, charcuterie boards, use as a spread on sandwiches, the possibilities are endless!

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Welcome

Hi! My name is Liz and welcome to my little world of Bustle & Bouge. I’m a sarcastic, twenty something girl from Chicago that is currently living, experiencing and eating my way through New York City. This blog is a little look into my life, where I share all things that inspire, enthrall and motivate me on a daily basis.

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