Creamy Avocado Pesto - Delish!9 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 25 min
“A creamy pesto without the cream! This pesto sauce is delicious and I guarantee you'll never make it a different way again! Double recipe for a full pound of pasta.” - by Nicmic921
Original recipe yields 4 servings
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne, and return to a boil. Cook pasta uncovered, stirring occasionally, until mostly cooked through, but still firm to the bite, 8 to 10 minutes. Add shrimp to boiling water and cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes. Drain penne and shrimp; transfer back to empty pot.
- Blend avocado, lemon juice, basil, 2 tablespoons Romano cheese, garlic, salt, and black pepper in a food processor until smooth. Add olive oil and pulse until creamy. Remove blade from food processor and stir diced tomatoes into the creamy pesto. Transfer pesto to pot with pasta and shrimp; stir to coat. Serve with about 2 tablespoons Romano cheese, salt, and black pepper.
Amount Per Serving (4 total)
- 480 cal
- 24.5 g
- 50.3 g
Based on a 2,000 calorie diet
Reviews (9)Rate This Recipe
"Easy and yummy recipe! I doubled the garlic which added an extra kick. Didn't have any shrimp so I substituted with some shredded chicken...." See more"
"This is an ingenius way to make pesto!! I actually modified it with some leftover garbanzo beans, which gave it an even more hearty texture. If you like avocado or guacamole even a little bit, you n..." See moreeed to try this recipe!"
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