I LOVELOVELOVE avocados! And since I’ve changed my diet I’ve been keen on experimenting even more with avocados for savoury as well as for sweet dishes. I’ve never thought of avocados to be such an amazing ingredient for sweet dishes as well. But out there on Instagram, there’s endless inspiration to find on what to cook and how to use avocados in ways I would have never imagined.
But let’s stick to a savoury way of using them for now – as a heavenly creamy, fresh and so quick to make pesto. My version with sweetpotato spaghetti is a gluten free one, but it tastes equally amazing with any type of pasta or e.g. mixed with a risotto and some stir-fried mushrooms – yumm!
How to prepare
- 1 ripe avocado
- small handful of pecan nuts (almonds, brazilian nuts, … should perfectly work as well)
- small handful of fresh mint leaves
- 1 teaspoon coconut oil
- ¼ red onion, finely sliced
- 1 garlic clove, crushed
- salt & pepper
- limejuice at your taste
- chili flakes at your taste
- dried black olives
While you boil your preferred pasta, stir-fry the onions with the coconut oil and chili flakes, then add the garlic but be careful not to burn it. Then simply put the stir-fried mixture into your food processor, add all the other ingredients, season with s & p and mix till it’s creamy. If the consistency is too thick for your taste, simply start to add small amounts of water and mix again, till it’s perfect for you. Pour the creamy pesto over your favorite pasta and spread some dried black olives on top. Listo!