Now that I've attempted to cut a bit of the grease and cheese off my plate, I can't whip up this culinary dream as much as I'd like. Cue the improvising.
I saw this recipe by Giada De Laurentis - perhaps the most frustrating cook on the food network -- who can eat globs of pasta, cheese, and fried food and look THAT good!? No one, I reckon, hence why she seems to take a bite of what she cooks and moves on to cooking the next meal that I gain 4 pounds just by watching her cook.
Anyway, that recipe looked FANTASTIC, so I altered it just a tinyyy bit and came up with my own little bit of paradise that I don't feel as guilty eating as I do when I eat pesto in a restaurant, served in a nice pool of its own grease.
Using the avocado instead of olive oil, spares you from using a processed oil and gives you a good, natural source of omega 3s!
AAB Pesto (Avocado-Arugula-Basil Pesto)
- 2 ripe avocados
- 1-2 cups arugula
- approximately 1 cup fresh basil
- 2-3 cloves garlic
- juice of 1/2 lime
- whole wheat pasta
- tomatoes for garnish
- almonds/pine nuts/walnuts for garnish
- salt and pepper to taste
-Boil the pasta in a pot of salted water until cooked to your liking
-Cut open and pit the avocados. Add to a food processor and puree until smooth
-Blend in the lime juice, this is more to keep the avocado from turning brown than for flavor -- although I think the acidity adds a bit of something
-Slowly add in the arugula, basil, and garlic, pureeing as you add.
-Add salt and pepper to taste
-Alter the amount of arugula, basil, and garlic to your liking.
When I made it last, I used a TON of arugula. This results in more pesto, with less calories per bite!
-Once all the ingredients are pureed, and your pasta is cooked, remove your pasta from the water with a slotted spoon. I find this works better than draining with a strainer in this case, because the extra water on the pasta helps the pesto to spread and coat the pasta. Mix the pasta with the pesto and smile.
-Garnish with chopped tomatoes and nuts of your choice.