The True Nature of Avocado Pesto

So, it just occurred to me that we are halfway into the month of July and we’ve been yammering away about how we’re doing a Whole 30 challenge here at This Culinary Curiosity without explaining what Whole 30 actually is.
Shame! Shame upon us!
So, buckle up for your Whole 30 crash course, guys.

I really love it because it’s so nice to get back to simple, clean foods.
I also just bought the Whole 30 cookbook and I’m SO EXCITED to try it out!!
I’ve already told you how I feel about cucumber noodles. I love how fresh and clean they taste. They’re perfect for salads and fresh meals.
For dinner I gave zucchini noodles a whirl, with a avocado pesto and some cilantro lime chicken and it turned out pretty dang good, although my husband prefers cucumber noodles to zucchini, and we had a bit of a disagreement about the pesto.

 

Me: What do you think of the pesto?

Husband: You mean the guacamole? Tastes pretty good.

Me: No, it’s a pesto. The recipe called it a pesto.

Husband: Mmmhmm, and what did you put in this “pesto”? Avocados and oil and spices?

Me: …yes…

Husband: Sounds like a guacamole to me.

Me: Nu-uh! It’s a pesto! It’s fresh basil, almonds, olive oil and lemon juice!

Husband: And?

Me: ….and avocado…

Husband: And it makes a really delicious guacamole.

Me: *muttering* It’s a pesto.
He used the leftovers to dip nachos in later that night. Sigh.
So, whatever you call it, it’s delicious and it goes really nicely on zucchini noodles and cilantro lime chicken.
Also, a traditional pesto calls for pine nuts, which are definitely whole 30 compliant, but they can be expensive. I substituted in slivered almonds and it worked divinely.

Avocado Pesto

cilantro-chicken-and-avo-pesto

This Culinary Curiosity | Avocado Pesto

Prep: 5 min
  • 1 large avocado
  • 1 cup fresh basil
  • 3-5 cloves garlic
  • 1/4 cup slivered almonds
  • Juice of 1 lemon
  • fresh cracked pepper to taste
  • 1/4 olive oil, approximately
  1.  Add first six ingredients to food processor and begin to combine. Add oil in slow stream until pesto is emulsified.
  2. Dollop on top of your zucchini noodles and enjoy! Or…you know…eat them with nachos….
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