Wednesday, March 14, 2012
For the second time in two days I was licking sharp things in the kitchen. Carefully but... licking something I really wouldn't want little people to lick. Not smart but this is oh-so-good! It was honestly exciting. We had been out and busy most of the day and David suggested something easy for dinner - like soup and grilled cheese. I explained to him that since we never have canned soup on hand, soup for dinner was actually a bit of work. I was on my own for ideas after that. Fortunately I had read a recipe in a magazine for avocado pesto that had taken my fancy. Unfortunately I couldn't remember which magazine. Fortunately it turns out that the idea was enough. In the end this gnocchetti with avocado pesto was at least as fast and easy as opening a can of soup and grilling cheese sandwiches. Better - way better - too.
It looks a bit odd, being lovely and gooey and green but my, my, it sure tastes good. And being so nice and green it is perhaps another contender for St Patrick's Day. I'd take it over Green Eggs and Ham any day.
I had a 500 gm package of gnoccetti on my pantry shelf that really loved being smothered in pesto. If you are gluten-free I would lay serious money on brown rice fusilli being every bit as good.
(inspired by a mystery source)
1 ripe avocado
1 cup loosely packed fresh basil leaves
3 Tbsp fresh lemon juice
1/2 cup pecans
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
Put all the ingredients in a food processor bowl or blender container and process until smooth. Toss with hot pasta.