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)


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