This pesto recipe is SO delicious you’ll be adding it to your regular recipe rotation!Use it as a sauce on burgers, over your veggies and whole grains, or in wraps.
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.
You also can swap out the walnuts for pistachios, pine nuts, or hemp seeds.
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.𝐀𝐯𝐨𝐜𝐚𝐝𝐨 𝐏𝐞𝐬𝐭𝐨
(makes 16 servings)
● 1 large bunch of fresh basil (or other herb)
● 2 ripe avocados
● ½ cup (60 g) walnuts
● Juice of 1 lemon
● 3 cloves garlic
● ½ tsp sea salt
● ¼ tsp finely ground black pepper
● ¼ cup (20 g) nutritional yeast
● ½ cup (120 ml) extra-virgin olive oil
Remove the stems from the herbs, and place in a food processor along with the avocados, nuts, lemon juice, garlic, salt, pepper, and nutritional yeast. Pulse until well chopped and combined. 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, in wraps, or over whole grains such as quinoa.