Avocado Pesto

Yield: 2 cups

Servings: 16

Serving Size: 2-Tbsp.

Active Time: 10 minutes

Active Time (mins): 10

Total Time: 10 minutes

To Make Ahead: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 5 days.

Recipe Description:

Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich.

Recipe Ingredients:

• 1 large bunch fresh basil
• 2 ripe avocados
• 1/2 cup walnuts or hemp seeds
• 2 tablespoons lemon juice
• 3 cloves garlic
• 1/2 teaspoon fine sea salt
• 1/2 cup extra-virgin olive oil
• Ground pepper to taste

Recipe Steps:

1. Strip basil leaves from the stems and add to a food processor along with avocados, walnuts (or hemp seeds), lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper.

Recipe Nutrition:

Per serving: 126 calories; 13 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 3 g carbohydrate; 0 g added sugars; 0 g total sugars; 1 g protein; 2 g fiber; 37 mg sodium; 151 mg potassium.

Copyright:

© Meredith Corporation. All rights reserved. Used with permission.