Avocado Basil Pesto
Italian pesto pasta has always been one of my favorite dishes. I thought for sure I'd have to give it up, since traditional pesto is made with olive oil and cheese.
However, after trying out a few different pesto recipes and tweaking them here and there, I think I've finally found a dairy-free version that's just as delicious. It also happens to be nut-free, low in sodium, and super simple.
In other words, it's heaven.
We usually add ours to brown rice pasta with peas or wilted spinach--I love seeing green on my plate! Try it out and let me know in the comments what you think.
Avocado Basil Pesto (makes about 2 cups)
1 medium/large avocado
70 oz fresh basil leaves
2 garlic cloves
2 1/2 tbsp lemon juice
1/4 cup + 1 tbsp water
1 tsp nutritional yeast
If you have a very strong food processor or Vitamix, add all ingredients and blend until smooth. If you have a smaller blender like a Magic Bullet, I advise chopping everything up beforehand. Add to some whole grain or gluten free pasta with veggies and enjoy!