If you love pesto’s intense flavor, but prefer to skip the cheese, try this easy, dairy-free version—it gets its silky consistency and cheese-like richness from avocado. Toss it with pasta, spread on toasted baguette slices to make bruschetta, or use for a healthy mayo substitute on a sandwich.
Ingredients
1 large bunch fresh basil
2 ripe avocados
1/2 cup walnuts
2 tablespoons lemon juice
3 cloves garlic
1/2 teaspoon fine sea salt
1/2 cup extra-virgin olive oil
Ground pepper to taste
Directions
Strip basil leaves from the stems and add to a food processor along with avocados, walnuts, lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper.
ACTIVE: 10 minutes
TOTAL: 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.
Nutritional Information
MAKES: 2 CUPS (2-TBSP. SERVING)
Calories 126, Fat 13g (sat 2g), Cholesterol 0mg, Carbs 3g, Total sugars 0g (added 0g), Protein 1g, Fiber 2g, Sodium 37mg, Potassium 151mg.
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Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.
