Last night, on a whim, I decided to make dinner for Chris, which was the first time I've ever cooked for him instead of with him. He's Paleo (which I am not at all - I'm not even all that carnivorous these days) and a really good cook - so I was pretty nervous.
But it was oddly cold yesterday and he was working late and I decided it was time to go for it. I was inspired by Nicole's Avocado Pesto Sauce but, if you've ever made one of my recipes, you know I'm utterly defiant when it comes to following a recipe. I don't know if I'm a little bit more of a rebel than I realized or if I secretly think I'm going to be a chef someday or what.
That being said, here's my version of Avocado and Kale Pesto. I put it over baked spaghetti squash and added grilled chicken. The only thing I would have changed was to add more Cayenne and kale (as changed below) because the creaminess of the avocado and the sweetness of the squash begged for a little spicier. But I'm always up for more spice :)
avocado and kale pesto sauce
Ingredients
- 2 cups basil
- 1 cup kale
- 1/4 cup almonds
- 1 whole avocado
- 2/3 cups olive oil
- Himalayan salt to taste
- Black pepper, onion powder and Cayenne to taste
Instructions
1. Blend ingredients in food processor
2. Add seasoning to taste
3. Put on squash and love your life
remember when you didn't like kale? open your mind, open your heart...isn't that how the saying goes?
ReplyDeleteI love all these things!!! Sounds super tasty :)
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