In an interview with Elle magazine, Jamie Oliver described avocado oil as the next “it” food. This sparked my curiosity to experiment with this up-and-coming star (the oil, not Jamie Oliver).
As it turns out, avocado oil contains essential nutrients like proteins, vitamins A, D, E and B6, Magnesium, Copper, Iron, amino acids and folic acid. Wow! It also packs heart loving monounsaturated fats and is a strong anti-inflammatory food. Surprisingly, avocado oil outperforms olive oil nutritionally and it has a higher smoking point, which makes it better to use for cooking. Personally, I prefer not to heat it and instead I use cold pressed versions for sauces, dressings and dipping.
Another bonus of avocado oil is that it is exceptionally good to slather on your skin. I love it when my food multitasks! Avocado oil is very easily absorbed by your skin and is rich in sterolins, which have anti-aging properties. It also is touted for helping to increase collagen production and soothe sun damage.
The flavor is wonderful, mild and very similar to olive oil. Discover it for yourself in the Avocado Pesto Pasta recipe below!
Avocado Pesto Pasta
2 cups packed basil leaves
3 cloves garlic (I love garlic)
1/3 cup pine nuts
1 cup avocado oil
1 whole avocado
½ cup parmesan (optional)
Pulse basil, garlic and pine nuts in food processor until chopped. If I have time, I prefer to finely chop the ingredients myself because I think it is therapeutic and creates better flavor. Add avocado, and mix in. Slowly add avocado oil and blend until mixture is smooth (pesto consistency). Add salt and pepper to taste. Toss with your favorite pasta, add sundried tomatoes and sprinkle with toasted pine nuts.