Name: Avocado Pesto
Prep time: 10 min
Cook time: 10 min
Yield: 8 Tablespoons
Cuisine: Mexican
Ingredients: 1 cup basil leaves ((fresh)); 2 Tbsp walnuts; 1/2 avocado ((small)); 1/2 garlic clove; 1/2 Tbsp fresh lemon juice; sea salt ((to taste)); 2 Tbsp nutritional yeast ((optional)); 1 1/2 Tbsp chia seeds ((optional))

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

This second pesto option is on the lighter side.

Ingredients

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1 cup basil leaves (fresh)
2 Tbsp walnuts
1/2 avocado (small)
1/2 garlic clove
1/2 Tbsp fresh lemon juice
sea salt (to taste)
2 Tbsp nutritional yeast (optional)
1 1/2 Tbsp chia seeds (optional)

Servings: Tablespoons

Units:

Directions

Prep

10 min

Total

10 min

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.

Nutritional Information (per serving)

Calories: 46kcalFat: 3gCarbs: 3gProtein: 2g

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!