I've really been enjoying avocados lately. Sure, I'll occasionally get one that's a MAJOR dud and fills my mouth with the flavor of moldy cheese smeared on a rotting deer carcass, but usually, they make for a fantastic dining experience.
|I feel like I should add in some tomatoes or roasted red peppers for a little color, no?|
When you get a good one, the flavor is subtly pleasant and the texture is creamy but a bit firm. When I find one like that, I like to eat it as simply as it comes, with just a sprinkle of salt and pepper. I also like them atop southwestern-themed salads and shmushed into guacamole. One of my favorite creations of late is a breakfast burrito involving cheese, eggs, avocados, and pesto. It's a salty, nutty extravaganza.
What's your favorite way to eat these green gems? Do they make a paint the color of avocados? If so, are any of your walls adorned with it? Finally, have you ever purchased a large and seemingly meaty avocado only to find upon opening it that it's 85% pit?
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil
salt and black pepper
1/2 cup freshly grated parmesan cheese
1/2 avocado, diced
2-4 slices of pepper jack cheese
1 large tortilla
First, make your pesto: Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
Next, fire up a small saucepan and melt some butter in it. Add the eggs, then season and scramble them to your preferred degree of doneness. Add the cheese and stir it around until it melts. Remove from heat. Slather the pesto down the middle of the tortilla and then top that with the diced avocado. Dump on your cheesy egg mixture, and then roll it up tightly. Set the burrito, seam side down onto the hopefully still-hot saucepan to seal it up. Cut it in half and devour!