Basil, Avocado and Pistachio Pesto with Quinoa

My sister Melissa told me about a dish she made where she mixed avocado into her warm pasta. This got me thinking of all the delicious ways to add protein and vitamin packed avocados into my dinner. I love a creamy pesto and thought this would be the perfect marriage and it was. Not only is avocado full of protein but so are quinoa and pistachios, making this a filling, flavorful, vegan and gluten free meal.

Ingredients:
2 cups of dry quinoa cooked into 4 cups of water
4 cups basil cleaned and stems removed
1 cup flat leaf parsley clean and stems removed
1 clove of garlic
1-2 tsp salt to taste
1/2-1 tsp of pepper to taster
2 tbs olive oil
1 lemon (juice squeezed)
1 avocado peeled and pitted
3 tbs of pistachios (2 tbs for the pesto and 1 tbs for garnish)

In a pot bring 4 cups of water to boil and add 2 cups quinoa. Reduce to simmer and cover for about 12-15 minutes until quinoa is fully cooked.

While the quinoa cooks combine basil and parsley into a food processor. Add garlic, salt and pepper and begin to blend. While blending ingredients drizzle in olive oil and fresh squeezed lemon juice. Then add avocado and 2 tbs of pistachios. Blend all ingredients together until it becomes a smooth creamy texture. Then mix the creamy pesto into the cooked quinoa. Chop the remaining pistachios and sprinkle over your bowl of pesto quinoa. Then it is ready to serve.

yields: 4 servings

*This pesto would also be yummy with pasta