Avocado Pesto with Roasted Cherry Tomatoes

You know that moment around 5:30 when you realize you don’t have anything planned for dinner?  Well, the other day I had that moment!  The panic started to set in as I realized running to the grocery store was not an option with a wound-up preschooler and an overtired baby.  The options within my own kitchen seemed slim, but this is what we came up with and I have to say it was pretty tasty!  And pretty darn healthy, too!

An added benefit to this recipe is that it’s perfect for picky eaters that you can’t get to eat their veggies.  This is a way to sneak in the avocado, but the thing I still love about it is that you will still help your wee tots develop their palate and taste for avocado.

Avocado Pesto with Roasted Cherry Tomatoes

  • 8-10 Cherry Tomatoes, halved
  • Extra Virgin Olive Oil
  • 1 Avocado
  • 1 Tbsp Lemon Juice
  • 2 Garlic Cloves
  • 2-3 Tbsp Fresh Basil Leaves
  • 2 Tbsp Parmesan Cheese
  • 1 Tbsp Extra Virgin Olive Oil
  • Salt

Toss the cherry tomatoes with a drizzle of oil, salt and pepper and roast at 400 degrees for about 20-25 minutes.  Combine the remaining ingredients except the oil in a food processor and puree until smooth.  Slowly drizzle in the oil while blending the pesto.  Stir into your favorite cooked pasta and add the roasted cherry tomatoes.

Prep the tomatoes for roasting.

Add the remaining ingredients except the oil and blend.

Once blended smoothly, slowly drizzle in the oil while the processor is running.

Whitney

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