Avocado Pesto

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))

Posted on May 12, 2016 by Janice Friedman in Spreads

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!