Courtesy of Tawnie of Kroll’s Korner
This recipe also happens to be vegan, but you can also add Parmesan cheese if you’d like! This dish can be made for a meal prep on Sunday’s to have for dinners throughout the week. It usually lasts 2-4 days in fridge, but it may be be recommended it sooner than later because it does turn a brownish color once it sits for a while due to the avocado.
WHAT MAKES UP A TRADITIONAL PESTO?
A tradition pesto usually includes:
HOW MY PESTO IS DIFFERENT:
I add a few Dietitian tricks that I have up my sleeve to add more nutrients to the pesto.
I love to use walnuts in place of the pine nuts, I add in hemp seeds for a boost of protein, fiber and omegas, and I also use the avocado for more healthy fats!
My pesto has no cheese, but you can add in Parmesan if you would like! It add a nice salty flavor.
HOW TO MAKE PESTO:
I make my pesto typically in the food processor. You can also use a powerful blender to make it nice and smooth as well. I like the food processor or blender run for a few minutes to ensure it’s the consistency I prefer. Adjust seasonings and olive oil as you blend.
HOW TO MAKE THE BEST PESTO PASTA:
Dietitian Tawnie’s Tip: Reserve some of the starchy water from the pasta. When you go to drain your noodles, reserve some of the water. Mix some of this water into the pesto just before you mix it in with the noodles to dilute the sauce and so it can adhere to your noodles.
SUBSTITUTIONS FOR THIS RECIPE:
If you don’t have walnuts, you can use pine nuts or pistachios. Check out my delicious Pistachio Pesto recipe!
If you want to have Parmesan that’s a great addition. If you’re vegan and want that cheesy flavor, nutritional yeast is a great option. I love adding nutritional yeast to my recipes!
You can add fresh spinach if you have some on hand as well – I have a great spinach lemon pesto recipe you’d love too!
Cutting down on carbs or on keto diet? Make this recipe with zoodles! Spiralize your zucchini or use on spaghetti squash for a low carbohydrate option.
No olive oil? Avocado oil works well too. Or if you have an additional avocado I would add that and adjust consistency by adding water. I love sneaking in avocado … these black bean avocado brownies are proof!
BE MINDFUL OF PORTIONS:
This pesto does contain a plethora of healthy ingredients – but keep in mind these healthy “good-for-you fats” also add up in calories fast! Balance your plate out with some pasta, chicken and roasted tomatoes for a well rounded meal.
Yes, this pesto is also gluten free too!
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
SERVINGS: 4 PEOPLE
AUTHOR: KROLL’S KORNER
FOR THE PESTO:
FOR THE PASTA:
1 lb. angle hair or spaghetti
1/2 cup cherry tomatoes, sliced
pinch of salt
2 Tbsp. Extra Virgin Olive Oil
1/2 cup reserved pasta water
Boil water for pasta and follow package directions. Be sure to reserve some of your pasta water – this is helpful for a creamy pasta with this pesto! After you drain the pasta, toss the olive oil in the pasta so it doesn’t get sticky and add a pinch of salt on top, set aside.
In a food processor or powerful blender, mix all ingredients for pesto together until smooth. Adjust olive oil and seasonings to your preference.
Add in the pasta water to the pasta, mix in the pesto until noodles are coated well, garnish with tomatoes and enjoy!
Pine nuts or pistachios may be substituted for walnuts.
1/4 cup Nutritional yeast or parmesan cheese can be added to this recipe. You may need to add a Tbsp. or so of water to get proper consistency if you add either of these ingredients in. Read More