Recipe by Nicmic921
"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."
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1 (8 ounce) package
uncooked medium shrimp, peeled and deveined
avocado, peeled and pitted
fresh basil, or more to taste
grated Romano cheese
salt and ground black pepper to taste
olive oil, or as needed
diced cherry tomatoes, or more to taste
grated Romano cheese, or more to taste
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.
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 need to try this recipe!
This is so good! I only made the pesto to substitute guacamole. I did make some changes based on what I had......no basil, hence a little fresh and and some cilantro and no Romano, hence some mozzarella..... It tasted so fresh.....This recipe rocks!!
We loved this. I did add some nuts to the food processor (I had pecans on hand...love the taste it added). My whole family loved this recipe. Tasted very fresh.
Very easy to make and really, really good. The only complaint was that the taste of the raw garlic was a bit overwhelming, and I only used the two cloves the recipe called for. I will definitely make this again, but will make it with roasted garlic, to see if that helps with the raw garlic flavor.
I thought it was delicious! I'm going to add more shrimp next time fore sure though. It took a while to blend and get smooth, but that was probably my blender's problem. The avocados also were not very soft (it's always touch and go at the Harris Teeter!) so I wrapped them in newspaper with two bananas (something bananas release into the air helps soften avocados) and they got a little softer. If they had been perfectly ripe, I'm sure this would have been doubly better! But it was really good-a great summer dish!
This was excellent! I added about 1/4 cup of walnuts and a teaspoon or two of olive oil. I also used lime instead of lemon (as I didn't have a lemon) and kidney beans instead of chicken to keep it vegetarian. Yum! Will make again!
My husband & I loved this recipe, although I tweaked it a lot. I used diced chicken breast instead of shrimp since we already had it in the freezer.
I also added 1 1/2 more avocado then the recipe called for and even then it was spread thin on top of my pasta. I then had to double or triple the other ingredients in the avocado pesto to get it to our liking. Just using the amount on the recipe caused my culinary husband to reply that there wasn't much flavor and I agreed.
More garlic, more lemon juice, more salt & pepper.
Next time I make it I'll be sure to cook my cherry tomatoes because the sweet flavor really comes out when cooked and it won't have a chewy gritty texture from the raw seeds.
Instead of Romano cheese I used Parmesan, again using what was in my fridge.
The pesto isn't cooked or heated in any way and that cooled down the plate to a luke warm.
All in all, I really had to play around with this dish to get it to the flavors we liked, but the recipe is a great launching pad for a dinner that we enjoyed and I will make again.
*Side note- My husband kept nagging at me that this avocado pesto isn't a pesto because it doesn't have pine nuts in it. I would say it's more of an avocado sauce or what came to my mind, baby food. Delicious baby food though ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Avocado Pesto - Delish!
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 221
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