cilantro walnut pesto

INGREDIENTS
1/4 cup freshly squeezed blood orange juice (from 1 blood orange)
1 TBSP minced shallot
3/4 teaspoon flaky sea salt
freshly ground pepper to taste
2 TBSP (good quality) extra-virgin olive oil
1 ripe Haas avocado, peeled and cut into 1/4-inch-thick slices
2 cups (1 ounce) loosely packed baby arugula leaves
1-2 blood oranges, peeled, segmented, and seeded

DIRECTIONS:
In a bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine.

Put arugula in a bowl and drizzle vinaigrette, using your hands, toss to coat. Divide the arugula between two plates, top with avocado and blood oranges and sprinkle with a bit of sea salt and freshly ground pepper.

{21 Jun 2011} {Tags: , , }