I wanted to make a healthier, oil-free pesto so I simply took my usual pesto recipe and substituted 1/2 avocado for the oil. The result was a creamy pesto sauce with the avocado giving it a nice variation on the flavor.
I served it over pasta with broccoil and lima beans. It was a very green dinner!
Ingredients
1/2 avocado
A lot of fresh basil leaves (1-2 cups)
1/4 cup walnut or pine nuts
1-2 garlic cloves
1/4 cup vegan parmesan (like this) or nutritional yeast
2 tbs (or more if need) non-dairy milk (I used almond milk)
Directions
1. Combine all ingredients in a food processor.
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Jen @ Lita's world says:
Tuesday, June 14, 2011 at 4:04 pm (UTC -5)
what a great idea substituting with avocado!! YUM!! I must try this – especially as my basil is growing so happily right now!!
Jen @ Lita’s world´s last blog ..Meatless Monday – White Bean Patties