Avocado pesto - nut & dairy free!

What do you get when you mix all of these things together? (Besides a lot of green)

​Deliciousness, that's what.

I don't know what it is, but I've been craving avocado something fierce again. For some reason the end of summer has me yearning and reaching for it, when for most of the summer prior to it I could be ok without (though I could and would NEVER turn down guacamole, or avocado added to dishes, if I was having or ordering something where it was part of it).

Be it that with late summer the hint of fall starts to nudge in, with ever the slightest chill making its way into the air. Personally I crave fat when temperatures start to dip. It's what keeps my internal fire going and makes me feel full and satisfied for the longest amount of time.

Whatever the reason, AVOCADOS. Beyond that, the rest pictured is also quite tasty and I love just as much.

Can we take a moment to appreciate all of the deliciousness that's in the photo above? You've got a powerhouse of a mixture in there.... avocados. Cilantro. Lime. Jalapeno. So much goody nutritious stuff that fuels up your body. You've got detoxifying foods, blood cleansers that also helps your liver get rid of all the built-up toxins and excess that's just floating around or wanting to stay stuck in your body. They reduce LDL cholesterol (the one you don't want too much of). You've got antioxidants. They're loaded with potassium, fiber, Vit. A, Vit. C, omega-3 fatty acids, calcium, Vit. K, folic acid. Basically, everything I just mentioned is all much needed things that helps keep your skin in tip-top shape, supports eye health, maintain strong bones, and lower blood pressure.

Anyway, let's move on the real reason you're reading this. THE FOOD.

​Seriously. Just look at that! Even pulverized in the food processor it looks gorgeous!


​
It's creamy. It's delectable. It's amazing.



If I wasn't so excited to make it into my imaginative creation, I probably would've eaten it straight out of the bowl. It's that good.

INGREDIENTS:

1 ripe avocado
1/2 - 3/4 cup fresh cilantro* (depending on taste preference)
juice of one lime*
zest of half a lime*
5-20 cloves of roasted garlic, unpeeled to start (depending on taste preference)
1/2 jalapeno pepper minced
2.5 tablespoons olive oil
Salt to taste
Black pepper to taste

*If you're feeling adventurous (or lazy), you are welcome to switch out the cilantro and lime for food-grade essential oils of the same thing. A little goes a looong way though! I can give you pointers on how much to add if you go this route, or where you can get some.

DIRECTIONS:

[First off, yes that really does say up to 20 cloves of garlic up there. I love garlic. And cilantro. Feel free to adjust both of those per your taste preferences. That's the beauty of food processors, you can always quickly adjust the taste.]

Pre-heat the oven to 400 degrees. Wrap the unpeeled cloves of garlic in a sheet of tin foil and drizzle with olive oil (separate from your 2.5 tablespoons listed above). Make your foil bag be slightly open. Roast in the oven for 25-30 minutes until cloves are slightly brown and soft.

In a food processor mix up the avocado, cilantro, lime juice and zest, jalapeno, olive oil, and salt and pepper until it forms a paste of sorts.

Peel the garlic when it is done and add it to the food processor, along with any olive oil left that it was roasted in. Pulse or run again until mixed in well.

Voila!!

You can now eat, and thoroughly enjoy, one of the most amazing, creamy avocado pesto creations. It can be served hot or cold! Combine with your favorite pasta, regular or gluten-free.