Roasted Garlic-Cilantro Avocado Pesto. (Dairy Free)

Roasted Garlic-Cilantro Avocado Pesto. (Dairy Free)

Instead of loading it up with lots of oil and cheese, I've made an addicting simple pesto using avocado and loads of creamy roasted garlic to create a decadent texture and flavor. For an extra spin, I added cilantro and lime to brighten up the flavors. With this dish, you won't even miss alfredo sauce OR traditional cheesy pesto , its the best of both worlds!

Need to eat low carb? Try using Spaghetti Squash, Zucchini "noodles", Miracle Noodles, or Kelp Noodles instead.

Roasted Garlic-Cilantro Avocado Pesto.

Ingredients

  • 1 ripe avocado
  • 3/4 cup fresh cilantro
  • juice of one lime (about 1 Tablespoon)
  • zest of half a lime
  • 20 peeled cloves of roasted garlic
  • 1 teaspoon minced jalapeno pepper
  • 2 1/2 Tablespoons olive oil
  • Salt to taste
  • Black pepper to taste.
  • a bag (12 oz) of your favorite gluten free pasta

Instructions

  1. Preheat oven to 400 degrees. Wrap the unpeeled cloves in a small sheet of tin foil, drizzle with olive oil, and roast in the oven for 25-30 minutes until the cloves get slightly brown and soft. Make sure the foil is slightly open.
  2. Meanwhile, in a food processor, combine the avocado, cilantro, lime juice, lime zest, jalapeno pepper, olive oil, salt and pepper until it forms a paste. Add the garlic, and the olive oil it was roasted in and pulse again.
  3. Combine with your favorite gluten-free pasta! It can be served hot or cold.

http://brittanyangell.com/roasted-garlic-cilantro-avocado-pesto-dairy-free/


 

Brittany Angell

12 comments | Leave your own

  1. Suzanne

    Sorry a bit confused on the garlic. It says, 20 "peeled" cloves of roasted garlic then in directions: Wrap the "unpeeled" cloves in a small sheet of tin foil.

    I am assuming the 20 peeled are after they are roasted. So probably 3 whole garlic bulbs roasted then peel and add?

  2. Kimberly

    I love it--funny enough, I made something very similar the other night (roasted garlic smashed with olive oil and mashed avocados) and that was our "condiment" on your sweet potato sliders. Oh so yummy!! Thank you so much for giving us the gift if your talents. Hands down I enjoy your recipes the most. I hope you take this as the compliment it is: you are my Ina Garten of allergen free cooking! Much love to you!!

  3. Emily MacMillan

    Just curious how many people does this serve?

  4. Kei

    I made this last night and it was so good! I was worried because I forgot to pick up cilantro but it still came out delicious. Thank you for such a great, easy recipe!

  5. Shannon Clark

    What are Miracle Noodles?

  6. Judy

    Made this today with a variation. So yummy as written but the flavor profile made me want taco salad. I thinned the recipe with cashew milk and made it my salad dressing for my taco salad. It was really yummy and flavorful. Saved enough to have the pasta version tomorrow. Thanks for this one. It is a real keeper.

  7. maurita

    this is SOOOO yummy!! great for summer dinners! thanks!

  8. Stacy a

    I am making this tonight. I made a variation last week and we loved it. I'm out of chicken and my husband just can't fathom a dinner without meat. Any ideas?

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