This pesto recipe is SO delicious you’ll be adding it to your regular recipe rotation!
It gets its lush texture from avocados, which means it’s loaded with healthy fats.
Once you master this recipe as written, feel free to change up the herbs and nuts based on what you have on hand or what your tastebuds are telling you.
Try parsley, tarragon, cilantro, dill, or a combo of herbs.
This recipe will keep 4-5 days in the refrigerator, but be sure to completely cover with plastic wrap. Place the wrap directly on the surface of the pesto to help prevent the avocados from browning.
Dairy Free Avocado Pesto
(makes 16 servings)
Ingredients:
● 1 large bunch of fresh basil
● 2 ripe avocados
● ½ cup walnuts or pumpkin seeds
● Juice of 1 lemon
● 3 cloves garlic
● ½ tsp sea salt
● ¼ tsp finely ground black pepper
● ¼ cup nutritional yeast
● ½ cup extra-virgin olive oil
Directions:
1. In a dry pan, no oil; toast the nuts/seeds until they are warm and slightly brown; they may start to pop. Set aside to cool.
2. Remove the stems from the herbs and place them in a food processor along with the avocados, cooled nuts/seeds, lemon juice, garlic, salt, pepper and nutritional yeast. Pulse until well chopped and combined.
3. Then, process the mixture as you slowly drizzle in the oil until it forms a thick paste.
Taste and add more salt and pepper if necessary. Serve as a sauce over veggies, burgers, gluten-free pasta, wraps, or whole grains such as quinoa.
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