Avocado Arugula Pesto

(Preparation – 20 minutes; Serves – 6)

2 cups packed arugula

2 ripe avocados

4 cloves crushed garlic

1 lemon – juiced

½ cup pine nuts (both the pine nuts and walnuts can be substituted with Garbanzo beans)

½ cup walnuts

3 tablespoons olive oil

Salt

Pepper

½ to 1 cup water

Wash the arugula and chop finely (use a blender if needed). Peel and deseed the avocado. Place in a bowl and mash ‘til smooth. Add the crushed garlic, lemon juice and oil. Crush or chop the nuts finely and add to avocado mixture. Add the finely chopped arugula. If too thick add water until desired consistency. Add salt and pepper to taste. Serve with pasta, or on toast, baked potatoes, etc.

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Avocados with pasta is new for me. When I first came across a recipe for Avocado Arugula Pesto I was intrigued. Arugula where I now live is treated more like a herb than a lettuce. It was a bit confusing at first since I loved arugula based salads in southern California. There, I could buy large packets or containers in supermarkets, here I can only find arugula in the fresh herb section in supermarkets. It’s right there with the fresh basil, cilantro and parsley. At first it confused me – I saw something arugula looking, but it was called rocket. Yip, it’s the same thing. Rocket is arugula. I still don’t consider it a herb, but as I found it in the fresh herb section next to the fresh basil the thought of arugula in pesto stuck. I tried it and loved it. Avocado Arugula Pesto has become a firm favorite. I have it fairly often with pasta, and have tried it on a bacon and cheese sandwich. Yes, it was yummy. Try it, I am sure it will become a standby in your kitchen too! When served with pasta – a sprinkling of parmesan makes it an outstanding dish. Enjoy!

#arugula #pesto #pasta #avocado