Avocado Pesto

I’ve been approached with this idea for awhile now. Writing about food. Writing about food for people who are afraid of their own kitchen and what stress it brings with it. Writing about food for the people who spend hundreds of dollars at restaurants every year while their kitchen is fully equipped and stocked. Writing about food for the people who want to make positive changes in their diets. As a young lady living at home with my parents I understand how that may feel. Often times after a full days work I come home and dread the idea of spending a hour beside the stove. But there are always days that once I get into the kitchen, I can’t get out. Here is the test, ignore that work was shitty so I won’t cook feeling. Pick up your knives, forks, spoons. Cooking is not only therapeutic for your mind but also feeds your soul. You hate cooking? I’m here to change that. Remember the feeling when you were a kid? making cookies with Nan, or watching your parents cook things their parents had taught them? That feeling still exists.

And for those of you who know that feeling exists, I hope you enjoy the recipes I will share.

Roasted Vegetable and Avocado Pesto Pasta

This recipe is one of my absolute favourite recipes I’ve created. Not only is it delicious, it is so healthy!

Preheat oven to 450F

Prepare your vegetables by washing, peeling and slicing the following (you do not need all of these, but the more the merrier

Carrot, Zucchini, Onion, Mushrooms, Peppers, Tomatoes, Brussel Sprouts

Toss in enough olive oil to coat each vegetable, salt and pepper. Spread onto a baking sheet, cook for 25 minutes, turning halfway. You should have a bit of browning on your vegetables.

I usually cut up about half of each vegetable for this recipe. Roasted Vegetables are savoury, salty, and mouthwatering. Cook double and use what you like in this recipe, and save the rest to enhance grilled cheeses, rice dishes, and salads. You can use them hot or cold.

In the meantime.. cook and drain some pasta.

last but certainly not least, The Avocado Pesto

2 whole avocados

1 tbsp red wine vinegar

2/3 cup of olive oil

3 cloves of roasted garlic

salt & pepper to taste

OR for those of you without as much of a stoked pantry vinegar I use Newmans Own Olive Oil and Vinegar dressing. Which still tastes wonderful and has become a staple in our kitchen!

Avocado Pesto Sauce

Blend together to a smooth consistency. Sauce your pasta, add your roasted vegetables. Garnish with fresh herbs like basil or dill and fresh ground black pepper.


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