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.
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
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.