Avocado Pesto from Scandi Foodie - (Paleo)

Tonight's dinner was FABULOUS! There is just no other way to describe it. I made thin (regular chops cut in half) pork chops, with asparagus wrapped in filo dough, and shredded blanched zucchini with the best pesto I have ever eaten. Of course, the kids still really did not like it.. But Mike and I were in HEAVEN!! The pesto was so good.. On EVERYTHING.. I was eating it straight off a spoon even..

So for the Pork chop.. I took regular pork chop and sliced it in half, making them thin. As we have to cut back on protein this was hopefully to help with that. I then preheated a pan with a little olive oil, and sprinkled the chops with white pepper only (as we are also limiting the sodium). I fried the chops until golden on each side, then placed them into a holding pan. Once all were cooked, I put the juice from half of a lemon over the chops and let them rest.

The asparagus was easy. Just trimmed it down, then took 1/8 sheet of filo dough, brushed with melted butter, rolled up asparagus then placed on baking sheet. Brushed outside with remaining butter, baked at 350 until golden brown.

Zucchini.. I shredded 3 small zucchini and then blanched them in boiling water for maybe 3 minutes. Drained well and set aside.

Now for the star of the show. I found a recipe on Pinterest that sounded good. And OMG it was!!! I changed it a little, but only because of ingredients on hand. It is the BEST pesto I have ever had ~ IN MY LIFE!!!  Seriously!   Here is a link to the recipe at Scandi Foodie Blogspot.com.
 http://scandifoodie.blogspot.com/2010/09/zucchini-with-avocado-pesto.html

But I'll also post it here in case the link is not working.

(Recipe adapted from the 80/20 Diet by Teresa Cutter)

1/2 avocado, peeled and stoned

1 garlic clove, crushed
juice of one lime
juice of 1/2 lemon 
small handful basil 
small handful flat-leaf parsley 
20g green, unsalted pumpkin seeds 
40g natural almonds, chopped 
1 tsp honey 
pinch of sea salt 

4 small zucchini 
200g cherry tomatoes, halved
1/2 small handful flat-leaf parsley, finely chopped 1 tbs balsamic vinegar

To make the pesto, put the avocado, garlic, lime and lemon juice, herbs, pumpkin seeds, almonds and honey in a food processor. Process until smooth, add 30 ml water, and season well with freshly ground black pepper and a pinch of salt.

I adjusted the recipe a little and this is what I did -
 (put all into food processor)

1 large ripe Avocado, peeled and stoned
1-2 garlic cloves, diced
juice from 1 large lime
juice from 1/2 lemon
handful of Basil   (I LOVE BASIL.. YUMMMMMM)
handful of parsley
1/4 cup unsalted pepitas  (hulled pumpkin seeds)
1/4 cup walnuts (or almonds)
1 tsp honey

Blend all in food processor until smooth.. YUMMM!!