Avocado Spinach Pesto Over Rice

Avocado Spinach Pesto Over Rice


Summer is the season of speedy ripening. A peach can go from hard to moldy in less than 24 hours. A banana from yellow to speckled in seemingly minutes. And an avocado from hard to creamy within just a day.

Summer is the season of inspiration from ingredients that aren’t going to last — and it’s this little push that makes my creative juices thrive.

Cue: avocado pesto.

Avocado Spinach Pesto Over Rice

This sauce relies on the simple efforts of a food processor. Yet, the straightforward combination of ingredients lends itself to so many possibilities.

This pesto could go great with tacos, on toast, pasta or grain bowls. Give it a starch, and it’s bound to shine.

Avocado Spinach Pesto Over Rice

The first night, I shared this pesto with a friend on pasta. We sauted some mushrooms to throw on top, added a cold glass of beer to the side, and enjoyed a lovely meal in my backyard. The remainder, I used the next day to spoon over rice, as pictured above, with some fresh tomatoes from the market.

The topping options here are endless, as is the starch like I mentioned above. Feel free to get creative and use what other fast-ripening ingredients you may have on hand!

Avocado Spinach Pesto

Yield: Serves 3

This dish is also great topped with sauteed mushrooms or other veggies, like spinach and red onions. Feel free to get creative!


  • 2 garlic cloves
  • 1 lg. avocado, halved, skin removed
  • 3 cups baby spinach
  • 1/2 lime, juiced
  • 1 Tbsp. of extra virgin olive oil
  • Scant 1/2 tsp. salt
  • 1-3 Tbsp. warm water
  • 1 1/2 cups long grain brown rice or 12 oz. whole wheat penne (3/4 lb or 3/4 of box)
  • 3/4 cup cherry tomatoes, halved
  • 3 Tbsp. slivered almonds
  • Red pepper flakes, to taste
  • Garlic salt, to taste


  1. If making rice, add 3 cups water and 1 1/2 cups rice to a medium pot. Cover, bring to a boil, then reduce heat to a low simmer. Cook 40 minutes, or until rice is tender and fluffy. Set aside.
  2. If making pasta, place a large pot of water over high heat, and continue on until the water comes to a boil.
  3. For the pesto: Place garlic in food processor and process until chopped. Add avocado, spinach, lime juice, olive oil and salt. Puree, adding 1 Tbsp. of warm water at a time, if needed, until ingredients form a smooth sauce.
  4. If making pasta, add the penne to the boiling water and cook according to package directions.
  5. Divide rice or pasta between bowls and then divide the sauce on top. Stir to coat the rice/pasta. Top with a handful of tomatoes and slivered almonds. Add red pepper flakes and garlic salt, to taste. Serve immediately.

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