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Recipe by:Raw Food Magazine
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Avocado Pesto
Prep:10minTotal:10minServes:8
Ingredients
- 1cupbasil leaves(fresh)
- 2Tbspwalnuts
- 1/2avocado(small)
- 1/2garlic clove
- 1/2Tbspfresh lemon juice
- sea salt(to taste)
- 2Tbspnutritional yeast(optional)
- 1 1/2Tbspchia seeds(optional)
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- Place ingredients in a food processor and combine.
- Add olive oil while the food processor is running.
- Adjust olive oil to taste. Place in a sealed container, label, date, and refrigerate. Consume within seven days.
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Ingredients
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Directions
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Notes
Note: Pesto can be served inside sliced red bell peppers or between radish slices. It can also be used on zucchini or kelp noodles, in a wrap, or with hummus—so be creative!
