To be honest with you, I’ve never made homemade pesto until now and it’s amazing! I love trying new recipes, it makes my soul happy :)!
1/2 cup fresh basil leaves
2 tbsp olive oil, divided
2 tbsp lemon juice
1 ripe avocado
1/4 tsp freshly ground black pepper
14 tsp sea salt
2 cups ShopRite (or any brand) pre-sliced mushrooms
4 cups raw spinach (about 5 ounces)
3 garlic cloves, pressed or grated
1 Bring 4 – 6 quarts of water to boil.
2. Meanwhile, in a food processor or blender add basil, 1 tbsp olive oil, lemon juice, avocado, sea salt and freshly ground black pepper. Pulse until creamy and set aside.
3. Add pasta to boiling water, cook for 10 minutes.
4. While pasta is cooking, heat second tbsp of olive oil in a large skillet. Add mushrooms and cook for 4 minutes, add spinach and garlic into skillet and cook with mushrooms for additional 5 minutes.
5. Drain pasta. In a large bowl combine pasta, sautéed spinach and mushrooms and avocado pesto together. Garnish with a basil leaf. Serve right away before avoavdo can oxidize and turn brown. Enjoy!!!
*I added leftover broccoli and turkey sausage. I also didn’t mix the pesto in, I set the rest aside for leftovers.