Creamy Avocado Pesto Pasta: A not-so-successful culinary experiment

So let’s admit it… Half the fun of cooking is gamble of whether or not you’re going to love your newest recipe adventure. Am I right?? Or is that just me?

Well, you know what they say – You win some, you lose some. I’d been excited about this dish for quite some time. I’d seen a few recipes – avocado cream sauce, avocado pesto, etc – so when I came across AVOCADO CREAM PESTO, I finally decided to take the plunge.

Let's be honest. I was really just looking for a reason to use my new NINJA blender/processor.

Things were looking good about halfway through my pesto-making process. The ingredients were simple and somewhat traditional – basil, garlic, lemon juice, olive oil – with a few unexpected guests thrown in – almonds, avocado. It turned a LOVELY shade of green in my processor and took almost no time at all to make. I was feeling good about avocado pesto!

The result? A surprisingly sticky green pasta with way too much garlic and not quite enough acid. If you’re like me you’re probably thinking, “Too much garlic?! Not possible!!” But trust me…it’s possible. This wasn’t an “oh-boy-am-I-glad-my-boyfriend-is-also-eating-this” kind of garlic flavor, this was a “holy-moly-why-are-there-tears-in-my-eyes” kind of  garlic flavor. Wayyyy too much. But here’s the kicker, y’all – I FOLLOWED THE RECIPE!  To a tee! It called for three cloves of garlic, which shouldn’t have been too terribly offensive. Perhaps, the subtlety of the rest of the dish just pushed that flavor to the forefront. In any case, we cooked up some sad little chicken strips to put on top and, surprisingly enough, they were the saving grace!

If you’re interested in a recipe for avocado pasta, I used one from A Cozy Kitchen, but there are a lot more out there if you do a search. I will say, I think this recipe could have been salvageable. A little less garlic, a little more brightness with some lemon juice, and it would probably be delicious tossed with new potatoes. For now, though, my avocados will continue to reside in their natural habitat – homemade guacamole. Lime, cilantro and avocado? That’s a flavor combination you can’t possibly screw up.   🙂

Has anyone ever tried to make an avocado pasta? Maybe something cold, like a pasta salad? I’ve even seen them used to make deviled eggs and egg salad. Let me know!! I’m willing to give it another shot!

 

A few other avocado novelties:

Avocado Pasta  (with cilantro…should have checked this one out first!) from Two Peas and Their Pod

Avocado Deviled Eggs (with bacon!) from Life As A Plate

Avocado Egg Salad from Skinny Taste

Joy the Baker says you can even have your avocado cake and eat it too….with avocado buttercream icing.

Who knew these green beauties were so versatile!

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