It’s hot in Denver in the summer. For the most part, we survive on salads and smoothies and anything that doesn’t require turning the oven on. The other day, I was craving pasta but didn’t want to make a heavy pasta dish. I wanted something light and fresh so I came up with this Spinach and Avocado Pesto.
After using my food processor for the pesto, I tossed the pesto with some linguine and had a easy, flavorful dinner. It was so easy that I’m not quite sure I can call it cooking. Boiling water for noodles is cooking, right? The avocado in the pesto makes it super creamy and tricks your brain into thinking that there is cheese in it. Topped with a little grated parmesan and some pine nuts for a little crunch and you have the perfect summer dinner!
I love that there is only fruits and vegetables in this pesto. I loved it even more when my three year old daughter happily ate a full bowl. Anytime that I can get her to eat spinach, I’m one happy mama.