Basil Spinach Pesto
~1c (packed) basil leaves
~1c (packed) baby spinach leaves
1 large garlic clove, pressed
1-2T pine nuts, lightly toasted
extra virgin olive oil
Add basil, spinach, garlic and pine nuts to the bowl of a food processor. Whirl together while streaming in olive oil until well incorporated and a little saucy (you know, pesto consistency!). Can be made ahead and stored in an airtight container (I added a bit of plastic wrap over the surface to help keep it fresh).
And then, thanks to Maris, I remembered Angela's post about an Avocado Pasta and I started daydreaming about my pesto's fate-- Avocado Pesto sauce!
Avocado Pesto Sauce
1 recipe Basil Spinach Pesto (or ~1/3c prepared pesto)
1 avocado
Combine pesto and the flesh of the avocado in the bowl of a food processor and blend until well combined. Toss with cooked pasta or use it to sauce some roasted veggies, dip for fresh veggies, salad dressing... the possibilities are endless.
The avocado pesto sauced some homemade pasta and then I turned to the rest of my CSA goodies to finish off the meal.
Sauteed Squash
1 medium zucchini, thinly sliced
1 medium summer squash, thinly sliced
1/2 yellow onion, thinly sliced
1-2T extra virgin olive oil
kosher salt
freshly ground black pepper
Heat oil in a medium or large skillet over medium heat. Add zucchini, summer squash and onion and toss to coat. Season with salt and pepper, and saute until squash has cooked through and starts to become translucent. Remove from heat, adjust seasoning and serve.
Avocado Pesto Pasta w/Summer Vegetables
Serves 2-3
1 recipe homemade pasta
1 batch avocado pesto sauce
1 batch sauteed squash
1 large ripe tomato, chopped
Cook pasta al dente, then drain and return to the pot. Add avocado pesto sauce and toss with noodles. Distribute pasta to serving dishes, top with sauteed squash and chopped tomato, then serve!
This was definitely a perfect summer pasta dish! Tell me, do you have a favorite pasta sauce?
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