I am quickly discovering there is no shortage of options for this little green fruit. Anything that lends itself to “creamy” has become my new best friend – greek yogurt, avocados, and hummus are kitchen staples that have found new life in ‘creamy’ recipes. I think if searched for said recipes on the side over there (—>), you would have a menu plan for weeks.
My point? Avocados are creamy! And I love them.
Yesterday I found an Avocado pesto recipe, a la Gena, and I was smitten. I was also at the Whole Foods’ cafe, perfect opportunity to pick up some fresh basil before heading home! And that’s called being in the right place at the right time.
This would be a creative adventure, hopefully refueling the bike-rider who was on his way home, and hungry.
The Food Processor was ready to make a mess, and into it went the following: 1 avocado, 1 tbsp sunflower seeds, 1 tbsp olive oil, salt shake & 1 cup (+/-) fresh Basil leaves.
While all that was pulsing (i.e. mess-making), the orzo cooked and I chopped cherry tomatoes. Simple meal, with a lot of flavor!
Avocado Sunflower Pesto & Orzo
Add some chickpeas (or protein of choice) & a shake of grated parmesan cheese (optional), and enjoy! Other toppings we thought would be good: ground red pepper flakes (if you like spice), roasted red peppers and/or melted mozzarella (because when does that do you wrong?).
Happy Friday, amigos!
What’s on your workout + fueling menu this weekend?
I’m heading out for a 10-miler, and soaking in some spring sunshine to kick things off!