This pesto is a nice sauce to add to your repertoire. It would go well with lots and lots of different bowls, if you’re into that kind of thing. Am I giving away too much of my California food bias if I find it hard to imagine a person who isn’t?
I made this last weekend for a family brunch. It was just some younger members of the family (Hi S!) and so I felt reasonably okay experimenting on them with some Whole 30 foods. Did you think I would make pumpkin cinnamon rolls and other Fall-appropriate brunch foods? Ah ha, ooooh no. It was a zoodles and cauliflower humus kind of affair. But LA eaters can do that kind of thing and not feel aggrieved. (Not visibly aggrieved, anyway.)
If you are not eschewing all things carbohydrate and dairy, you could toss this with non-veggie pasta, top with some feta and extra pine nuts, and be a very happy person. I was still very happy with my zoodles, but I think I over-sauced a bit (be sparing with this stuff, as it is thick and rich).
- 2 ripe avocados
- 1 cup of basil leaves
- 1-2 cloves of garlic
- ⅛ cup of pine nuts or slivered almonds
- juice of 1 lime - about 2½ tablespoons
- ½ teaspoon of salt
- 3 zucchini
- 1 teaspoon olive oil
- salt and pepper
- For the pesto: Blend. Scrape down. Blend again. That is all.
- For the zucchini noodles: spiralize three zucchini, or peel into strips with a veggie peeler. Heat a skillet with the olive oil over medium heat. Once oil is hot, add the noodles and toss for 2-3 minutes, or just until heated through and lightly cooked. Add salt and pepper to taste.
- Toss noodles with as much pesto as you like, starting with one spoonful and building from there. Avoid over-saucing!