A different take on pesto

Deb Rondeau shares her recipe for avocado pesto quinoa.

Avocado pesto on quinoa can be an easy

Avocado pesto on quinoa can be an easy

Sauce ingredients:

1 cup fresh cilantro (could substitute basil leaves)

2 cloves garlic

1 tsp. sliced almonds

1 lemon for zest

½ lemon for juice

2 Tbsp. olive oil

Fresh ground pepper

1 medium avocado

½ tsp. kosher salt (optional)

Instructions:

In food processor or blender, add cilantro, garlic, almonds, zest from ¼ of the lemon and the lemon juice, salt (if adding) and a few cracks of fresh pepper. Blend until chopped, scraping down the sides if necessary. With the blender running, slowly add the olive oil and blend until smooth. Add the avocado and blend once more. If the mixture is a bit too thick, add a few Tbsp. of water (one at a time).

Cook quinoa as directed on the package. Add the sauce to the hot, cooked quinoa and stir until coated. Serve immediately and enjoy!

Surrey North Delta Leader

Be Among The First To Know

Create a free account today, and start receiving free newsletters.

Sign Up with google Sign Up with facebook

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Reset your password

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

A link has been emailed to you - check your inbox.



Don't have an account? Click here to sign up