Basil Pesto Summer Vegetables with Avocado Recipe

The best thing about Saturdays? The local farmers market! We went first thing this morning and were able to get a bunch of fresh goodies. We moved closer to this farmers market too, so we can regularly go, instead of finding it as a grueling & long trip. When I was at #umich, I used to go to Kerrytown every week to get my fresh vegetables and fruits instead of heading to Krogers to go grocery shopping.

So with some of the fantastic fresh produce, I made a simple, healthy, and quick lunch that only took 15-20 mins total. IT’S SO EASY!!!! 

With the basil pesto as the central theme, you can add any produce or meat you want. Chicken would be an excellent addition to this meal too! But, I like to keep it light and fresh. Sometimes we don’t eat meat as a source of protein. 

Summer vegetable options:

  • Zucchini
  • Yellow Squash
  • Onion
  • Mushrooms
  • Spinach
  • Kale
  • Green Pepper
  • Cherry tomatoes

Basil Pesto Summer Vegetables with Avocado

Recipe by Cee NgCourse: lunchCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

10

minutes
Calories

350

kcal

This Basil Pesto Summer Vegetables with Avocado recipe is a simple, healthy, and quick meal that takes little time to make. And the best part of it is that if you have any leftover vegetables in your refrigerator, this is the recipe to use them! With the basil pesto as the central theme, you can add any produce or meat you want. Chicken would be an excellent addition to this meal too! But, I like to keep it light and fresh. Sometimes we don’t eat meat as a source of protein. 

Ingredients

  • Summer Vegetables – Stir fry
  • 4-5 cups of chopped up mixed summer vegetables (Zucchini, Yellow Squash, Onion, Mushrooms, Spinach, Kale, Green Pepper, Cherry tomatoes)

  • 2 cloves of garlic (or dash of garlic powder)

  • Dash of Italian seasoning

  • Salt & pepper for seasoning

  • Basil Pesto
  • 1 & 1/2 cups of fresh basil

  • 1/2 cup extra virgin olive oil

  • 1/4 cup of pine nuts

  • 1/2 cup parmesan cheese

  • 2 unpeeled garlic

  • Salt & pepper for seasoning

  • Toppings
  • 1/4 to 1/2 sliced avocado per serving

Directions

  • Cut up any summer vegetables and pop them in the pan to caramelize. Cook it with avocado oil (or extra virgin olive oil), salt, pepper, a dash of Italian seasoning, and garlic. 
  • Make your homemade basil while your veggies are cooking. Add 1.5 cups of fresh basil, 1/2 cup extra virgin olive oil, 1/4 cup of pine nuts, 1/2 cup parmesan cheese, 2 unpeeled garlic, and a dash of salt and pepper. It’ll take a couple of pulses with the food processor. 
  • Add half cut cherry tomatoes and let it cook for a couple of minutes. 
  • Serve on a dish & add some fresh slices of avocado on top. 

  • Optional – You can add your choice of pasta i.e., wheat penne if you want to add some carbs and mix it in with the rest of the dish.

Notes

  • Boyfriend wants croutons added on top next time to have some kind of crunchy texture with the dish.
  • If you don’t have a lot of fresh basil, and it didn’t fill up 1.5 cups, it’s ok. Just use what you have and decrease the olive oil a little.
  • Optional – pasta
  • Optional – pan fried, grilled, or roasted chicken
  • Optional – Sprinkle your superfood to increase nutrition: chia seeds, flax seeds, etc.
Cee Ng

Hello, I’m Cee! I’m a lifestyle blogger during my downtime and a consultant and producer during the day. This blog is to share experiences in travel, work, beauty, relationships, cooking, shopping and lifestyle tips that I hope can inspire you to live the best version of yourself in whichever stage you are in life and have fun with no regrets!