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.
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.
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!