I am a huge fan of pesto. The first time I tried it was in college, and ever since it’s been one of my favorite additions to sandwiches, pizza and pasta. I love the strong basil flavor, and who doesn’t enjoy the hint of garlic and parmesan cheese? I usually buy pesto at the store, but the other day I decided to finally make some myself. Thanks to Pinterest, I found a TON of recipes that looked delicious. It was hard to choose just one.
After some searching, I stumbled upon this recipe from Ambitious Kitchen. I love Monique’s blog because she has delicious, healthy recipes and takes gorgeous photos. This pesto was no exception, and what I liked most about it was that she used avocados instead of oil for the base. The outcome: a creamy basil pesto that is guilt free and full of vitamins and health benefits. So. Good.
I used some fresh basil from the little herb garden on my balcony and added a handful of spinach for an extra punch of yumminess. I put half of it in a small jar in the fridge and the other half in the freezer to use later. I’ve been putting this pesto on everything lately!
For dinner the other night I made some Chicken & Avocado Pesto Pasta, and it was amazing. I wish I had made a big batch to eat for lunches this week. Oh well… Maybe next week! I loved the creaminess of the pesto, as well as the addition of fresh tomatoes, chopped spinach and grilled chicken. It was so filling, and I couldn’t have asked for a better meal to enjoy on a warm summer evening. I also paired it with some strawberry and lemon infused water, which was refreshing and went great with the meal (looking for more infused water ideas? Check out this post!).
2 Tbsp Lightened-Up Creamy Avocado Basil Pesto (find the recipe here)
1 1/2 cups cooked quinoa pasta
4-6 oz grilled chicken
1/4 cup cherry tomatoes, halved
1/2 cup spinach, chopped
Combine all ingredients in a bowl and mix throughly. Enjoy warm or cold!
What are your favorite recipes that include pesto?