Vegan Avocado Pesto
Avocados add a silky consistency and richness to this dairy-free pesto recipe. Toss it with pasta, spread it on a sandwich or use it for dressing or dips for roasted veggies.
This simple recipe for green pesto is totally vegan and packed with healthy fats and nutrients. Apart from the fresh basil, I like to throw in some fresh spinach leaves, to add to the green colour and boost the micro-nutrient content further (such as vitamin K, iron and folate).
To keep the slight cheesy taste without the parmesan, I use nutritional yeast. Nutritional yeast has such an unappealing name that somebody started calling it “nooch” and the name caught on in some corners of the internet. These little flakes have a cheesy, nutty flavour but contain no dairy or animal products. It’s also very high in Vitamin B12, a common deficiency amongst vegans.
YOU WILL NEED:
- A food processor or a high-powered blender (I use a Nutribullet Pro)
- flesh from 1 medium avocado
- large handful of fresh basil leaves
- optional: large handful of spinach leaves (for extra greens and nutrients)
- ¼ cup almonds or walnuts (or simply pine nuts)
- ¼ cup extra virgin olive oil
- 2 cloves of garlic
- 1 Tbsp lemon juice
- 2 Tbsps nutritional yeast (for cheesy flavour without the cheese)
- salt & pepper, to taste
- Add the avocado flesh and nuts to a food processor or high-powered blender. Pour in the olive oil and lemon juice, then add the remaining ingredients.
- Process until blended into a thick, smooth green paste. If it still feels a bit too thick, add a further Tbsp of olive oil or water to loosen the sauce slightly.
- Taste and adjust the seasonings as required.
- Store in a jar or airtight container and keep the fridge.
Enjoy over pasta, with roasted veggies, or anything else you fancy!
Note: Best used within the next few days as the avocado will start to brown.
Looking for a classic pesto recipe instead? Click here!
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