Hi everyone, long time no see! I have been out for a few weeks, but I had some pretty amazing guest bloggers filling in for me while I was away. I hope you enjoyed all those wonderful dishes they brought over for us!
Today I am sharing a simple recipe for Avocado, Spinach, Basil Pesto. Yes, it is pretty amazing. My garden is bursting with basil right now, so I have been adding basil to everything. This recipe was inspired from Giada's recipe,
Linguine with Avocado and Arugula Pesto.
Avocado, Spinach, and Basil Pesto
2 small avocados, halved, peeled, and seeded
2 cups baby baby spinach leaves
2 packed cups fresh basil leaves
3 tablespoons fresh lemon juice
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 - 1/2 cup olive oil
Add the avocado,spinach, basil, lemon juice, garlic, salt, and pepper to a food processor or a blender such as a Vita Mix. Slowly add olive oil and blend until smooth. I used close to a 1/2 cup of olive oil in my pesto, but you could use less if needed.
This pesto paired well with linguine pasta noodles and best topped with grilled chicken and garden fresh diced tomatoes.
How to prepare the pasta:
In a large pot bring salted water to a boil over high heat. Add 1 lbs of pasta and cook until tender but still firm to the bite. Stir occasionally for 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a large serving bowl add linguine and toss with pesto.
Add 1/2 to 1 cup of fresh grated parmesan and add pasta water as needed to loosen the sauce.
How to prepare the grilled chicken:
Balsamic Vinegar Marinade
1/4 tsp Fresh Ground Pepper
1/2 tsp Kosher Salt
2 tsp garlic and herb seasoning
3 TBS Olive Oil
2 TBS Balsamic Vinegar
2 TBS Water
1. Whisk together all ingredients for the Balsamic Vinegar Marinade. Add the marinade to 4 boneless, skinless chicken breast. Marinate for at least 10 minutes.
2. Heat grill to 400 degrees and spray with Pam grilling spray. Place chicken breast on grill and turn chicken occasionally. Cook chicken until the internal degree reaches 170. Place in foil and allow to rest for about 5 minutes before slicing.