Summer sunshine and warm days are here. You’ll want to add this simple pesto to your weekly repertoire, especially if you 1) love avocados, 2) have a lot of ripe ones on hand or 3) are looking for ways to include more healthy fats into your diet. Enjoy with veggie sticks, raw crackers, on pasta (cooked brown rice pasta or raw, spiralized zucchini noodles), on toast with your favourite sandwich or with corn chips.
I created this recipe for a food demo I offered at Farm of Life in April, and guests were so surprised that there was no oil! I usually add oil to my pestos but with a lot of avocados to use, I had an idea to completely replace the oil with the avos. This pesto is rich, yet still light, creamy and fluffy. Add as much or as little garlic as you like. You can also add a handful or fresh greens like spinach or kale for extra leafy green action!
What you’ll need:
2 bunches of basil
1 cup walnuts or nuts of choice like macadamia, pecans, brazil nuts, cashews
1/4 cup lemon juice, freshly squeezed
4-6 medium garlic cloves
1 tsp Himalayan pink salt
1 tsp freshly ground pepper
1/4 – 1/2 cup water, to reach desired consistency
1 cup spinach (optional)
In a food processor, add all ingredients, except water and spinach and pulse until well combined. Slowly add water until you reach your desired consistency. Pulse in spinach and combine until smooth or leave slightly chunky. Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.
Trusting this will bring a smile to your face and warm your heart!