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 ;)
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My husband & I loved this recipe, although I tweaked it a lot. I used diced chicken breast...