Recipe Avocado Pesto
August 11, 2016
We’ve swapped the added oil and Parmesan cheese in traditional pesto for the goodness of fibre-packed avocados and vitamin-rich, nutritional yeast. This versatile and scrumptious spread is a cinch to prepare and enjoyable in a never-ending number of ways.
Ingredients
- 1 cup fresh basil leaves , packed
- 1 large ripe avocado
- 2 cloves garlic
- 2 Tbsp pine nuts
- ⅛ cup nutritional yeast
- 2 Tbsp fresh lemon juice
- 2 Tbsp water
- to taste sea salt
Instructions
- Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds, or until pesto is chopped. Add nutritional yeast, 1 tablespoon water, and salt to taste and process again until completely smooth. Slowly add second tablespoon of water until pesto has desired consistency.
- Enjoy as a spread on sandwiches and burgers, as a dip with crudités, or toss with pasta for a quick, healthy sauce. Store in an airtight container with cling-film directly over top of mixture to prevent browning. Keep in the fridge and use within 2 days, or freeze what’s leftover for up to 3 months.
