Avocado Pesto: A Chicklets in the Kitchen Post

Avocado Pesto

I was scrolling through the channels the other day and landed on Food Network’s Trisha Yearwood’s show, Trisha’s Southern Kitchen. She had a vegetarian guest on and they were making Avocado Pesto Toast (http://www.foodnetwork.com/recipes/trisha-yearwood/avocado-pesto-toast). I didn’t copy the recipe down and I didn’t go back to look it up when I made this for dinner but my recipe and hers is pretty close.  Next time I’ll remember the lemon. That would be even better.

Why avocado pesto? Some people, my daughter included, find a full basil pesto too much. Basil is a powerful flavor and it can be overwhelming. Cutting down on the basil with avocado (or Swiss Chard, Spinach, Arugula, Asparagus, or some other green) is a really good alternative. The avocado lends the sauce a smooth, rich mouth feel and is good for you too!

The best thing is that this is a no cook sauce and serves 2 – 4.

the ingredients

Hardware

Blender

Serving Bowl

Pot for Spaghetti

 

Ingredients

2 oz package of pine nuts

1 package fresh basil (about 1/2 cup) stems removed

1 cup shredded parmesan

1 4oz package avocado (guacamole that is just avocado) (or 1 whole fresh avocado)

1 Tblsp minced garlic

1/2 cup extra virgin olive oil

Salt and Pepper to taste

Lemon juice (2 Tblsp Optional)

In a large pot, cook 12oz spaghetti according to package directions.

It’s All in the Blender

While the water comes to a boil and you cook the spaghetti, add the pine nuts, cheese, garlic, basil and guacamole to the blender.

Add the oil and pulse to puree.

Blend until smooth drizzling in the olive oil. Add the lemon juice if you so desire. If it’s too thick, add up to 1/2 cup of water. Adding more oil can make the pesto too greasy and the avocado is already pretty fat.

It’s smooth and creamy!

(Note: I probably should have spun the dry pine nuts a few times to break them up first, then added the basil, then the rest but, it all worked out in the end.)

Time to Mix it Up!

Drain the cooked pasta, put in serving bowl, add the pesto and toss to coat.

Enjoy.

My hubby loved the meal. He didn’t find the basil overpowering and the avocado gave the meal a nice rich feel.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite pesto supper? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Cranberry Orange Relish: Chicklets in the Kitchen Post

Cranberry Orange Relish

Cranberry Orange Relish

I’m jumping the holiday gun just a little. Since my posts appear on the 25th, I wanted to share this before your Thanksgiving holiday meal. This is the cranberry sauce I grew up with. It used to be right on the back of the 12 oz Ocean Spray fresh cranberry bag but this year when I looked, it wasn’t. I had to go to http://www.OceanSpray.com where it, and a good many other holiday recipes, are located and download it. This is also great because there’s no cooking, freeing up a burner on your stove for other things, like gravy!

Hardware

Food Processor

Cutting Board

Knife

Bowl

Rubber Spatula

 cranberryrelish001

Ingredients

1 12oz bag fresh cranberries

1 navel orange, unpeeled, cut into eighths and seeded

3/4 to 1 cup sugar

cranberryrelish002

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl.

cranberryrelish003

Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Makes about 3 cups.

NOTE: May also be prepared in a food grinder.

Per Serving: (1/4 cup) Cal. 67 (3% DV), Fat Cal. 0, Pro. 0g (0% DV), Carb. 17g (5% DV), Fat 0g (0% DV), Chol. 0mg (0% DV), Sod. 0mg (0% DV), Vit. A 4RE (0% DV), Vit. C 10mg (16% DV), Vit. E 0mg (0% DV), Calcium 6mg (0% DV), Folate 4Ug (0% DV), Zinc 0mg (0% DV), Pot. 40mg (1% DV), Dietary Exchange: Fruit 1

Thanks for stopping by Chicklets in the Kitchen. What is your favorite holiday recipe? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

How Breast Cancer Altered My Meals with Guest Chick Cheryl Norman

Please welcome back to the kitchen, Cheryl Norman! She’s here to help us learn how to fight breast cancer by eating the right kinds of foods. Congratulations on winning your battle and through it all never giving up! And yay on your newest release, RUNNING OUT OF TIME!

It’s October and Breast Cancer Awareness Month. In 2010, I Healthier Mayonnaise Recipe by Romance Author Cheryl Norman | chickletsinthekitchen.comunderwent surgery, chemotherapy, and radiation treatments to rid my body of breast cancer. Happily, I’m 3½ years as a survivor today, but I’m still under treatment. For two more years I will take estrogen-blocking medication, and I continue to monitor with follow-up appointments with my oncologists. I’ll do anything to prevent a recurrence of this disease, including changes in my diet. I hope what I’ve learned will help you, too. Continue reading