Creamy Avocado Pesto - Delish! Recipe - Allrecipes.com
Creamy Avocado Pesto - Delish! Recipe
  • READY IN 25 mins

Creamy Avocado Pesto - Delish!

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Jul 15, 2012

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.

 
Aug 16, 2012

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!!

 

24 Ratings

May 06, 2013

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.

 
Jun 25, 2012

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!

 
Feb 21, 2013

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.

 
Apr 03, 2013

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!

 
Oct 29, 2012

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!

 
Jun 04, 2014

I had just trimmed my basil plants, and was out of spinach, which I usually use to make pesto. I stumbled on this recipe in AR and really hit the jackpot. I am new to cooking with avocado and was amazed at the perfect texture it gave the pesto. The avocado gave it a nutty taste without having to actually used pine-nuts. The only change I made was I sauteed the shrimp and additional garlic in a few tablespoons of butter instead of adding the shrimp to the boiling penne. Then tossed in the drained pasta, pesto, Romano and a splash of leftover heavy cream and warmed it through. Easy, delicious, and aromatic. Thanks for posting!

 

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Nutrition

  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 50.3 g
  • 16%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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