It’s that time of year when the avocados are ripe, delicious, and usually not $3 each. I love avocados. We add them to salads and sandwiches. (I’ll be sharing an avocado chicken salad in a few weeks.) With these magic green things, I create a guacamole that does not last long. It is simple, fresh, and addictive. Perfect as a starter to your fajita or taco night. This amazing guacamole is a staple for any summer get together. To Avocados! –AF
3 ripe avocados (must be ripe)
1/2 cup chopped tomato
1/4 cup finely chopped onion
1 jalapeño pepper, chopped
1 T fresh lime juice
1 t salt
freshly ground black pepper
Cut each avocado in half and remove seed from avocado. Scoop out avocado pulp into a large bowl. Mash avocado until desired consistency. I like to leave small chucks in my guacamole. Add tomatoes, onions, jalapeño, salt, and lime juice. Stir until avocado mixture is blended. Top with black pepper. Serve with tortilla chips. Makes about 2 1/2 cups.
I am not a fan of trying a new recipe out on an important occasion. It makes me nervous. I feel that my recipes should be tried and true. But with basil, avocados, and garlic, how can you go wrong! The linguine was a success and will be repeated in the future. If you love pesto, this is your meal. On to dessert! -AF
Linguine with Pesto Avocado Cream
1 pound linguine
1 bunch fresh basil, reserve some leaves for garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 T lemon juice, freshly squeezed
3 cloves garlic
1/2 cup olive oil
Freshly ground black pepper
1 cup cherry tomatoes, halved
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season with salt and pepper.
Toss pasta with pesto. Divide pasta among serving plates and sprinkle cherry tomatoes over linguine. To complete, garnish each serving with a basil leaf.