Looking for outdoor summer salad inspiration? I’ve got you covered.
With basil and pine nuts, this creamy pesto lends itself to classic pesto flavors with a twist. This pesto is actually oil free, yet still rich and creamy. It’s packed with fiber-boosting broccoli that you can’t even taste. The secret ingredient is the wonderful avocado, which brings all the flavors together and adds a wonderful silky green color and texture.
This Creamy Avocado Pesto coats pasta wonderfully but is also extremely versatile. Because it doesn’t contain any dairy, it makes a great dish to pack for picnics and the beach. I made this dish as a side dish but to make it an entree, just add a few ounces of your favorite protein. Enjoy!
Creamy Avocado Pesto Pasta
Author: Dish by Trish
Servings: 2 people
12 ounces uncooked quinoa spiral pasta (or regular spiral pasta)
1 cup steamed broccoli
2 teaspoons garlic powder
1 ripe California avocado, peeled and seeded
3 tablespoons pine nuts
1 cup fresh basil
1 tablespoon lemon juice
3 tablespoons water, divided
1 cup cherry tomatoes, halved
Cook pasta according to directions, drain, and set aside.
In a food processor or blender, combine steamed broccoli, garlic powder, avocado, pine nuts, basil, lemon juice, and 2 tablespoons of water. Add more water as needed to help process until smooth.
In a large bowl, toss cooked pasta with pesto sauce until well incorporated. Plate the pasta and top each dish with a handful of tomatoes and a few sprigs of fresh basil. Serve warm or chilled.