Creamy Avocado Pesto (raw & vegan)
This is my go to pesto recipe – using avocado makes for a creamy, very satisfying pesto that goes well with zucchini pasta (read more about how to make them here) but could also be combined with a baked sweet potato, regular pasta or even as a topping to steamed vegetables.
This recipe is extremely versatile as you can use any green vegetables or herbs you have on hand or feel like using. It’s a great way to sneak them in without anyone really noticing!
Ingredients
1 large avocado
2 handfuls of green leafy vegetables or herbs – either spinach, kale, arugula or basil
4 tbsp raw pine nuts or cashew nuts + a little more as toppings
1 clove garlic
juice of 1 lemon
4 tbsp extra virgin olive oil
sea salt + pepper to taste
a dash of cayenne pepper or paprika flakes (optional)
Cherry tomatoes as topping
Method
Place all the ingredients in a food processor or powerful blender. Blend until smooth then serve on top of zucchini noodles topped with chopped cherry tomatoes and a few pine nuts or cashew nuts.
Keeps in the fridge so you can always make more and eat it over several days.
0
0
0
0
0
4 Comments
Thanks for another awesome simple recipe! tried it, loved it, will do it again!
Thank you Julia, I’m glad you liked it!
Yum, yum. Avocado pesto is my absolute favourite pasta topping!
I sometimes add steamed broccoli and replace the olive oil by oat “cream”.
Steamed broccoli is a great idea and works well with the ‘sneak in greens’ theme!
Tags
Popular Posts
Featured on these great sites
Powered by DigitalBuzz.me