Avocado Arugula Pesto

Giada does it again! (Y'all should know by now that I have a slight kitchen crush) Peppery arugula paired with creamy avocado and a hint of lime. Add garlic and parmesean to the mix and you have yourself an outstanding mess of pesto-riffic goodness. It's so perfect in every way that you are not sure if you want to go swimming or just pour it all over yourself. I wanted to do both. Though it was tempting, I resisted the urge and simply served it over Spaghetti Squash tossed with sauteed shallots, baby portobello mushrooms and turkey meatballs.

Crostini with goat cheese, roasted mushroom pizza, penne- I see a lot of happy marriages made in food heaven with this pesto. Oh. My. Goodness. I'm going to grab a spoon now and steal another taste. I'll clean up the drool on my keyboard later.

Please. Make. This. NOW.

Avocado Arugula Pesto

recipe adapted from Giada DeLaurentiis

2 medium avocados

3 cups baby arugula leaves

1 cup packed fresh basil leaves

3 Tbsp. fresh lime juice (about two limes)

1/2 cup grated parmesean

2 cloves garlic, peeled and smashed

1 tsp. kosher salt

2 Tbsp. olive oil

Scoop out both avocados and place in a food processor. Add in arugula, basil, lime juice, parmesean, and garlice. Pulse until smooth. Add salt and olive oil at the end as needed to adjust flavor and consistency.