Avocado Pesto is a delicious, quick and easy to make at home pesto using just a handful of healthy ingredients. Toss it with pasta, spread it onto a baguette, make bruschetta, or use it as a healthy substitute for mayo. You can serve it warm with sauteed veggies or chilled with some crunchy raw veggies. You can also serve it over zucchini noodles for a light, healthy meal.
My favourite is to serve this avocado pesto over cooked pasta. It’s naturally vegan and tastes like an authentic creamy pesto sauce! The avocados add a silky, creamy consistency and richness. But how is it both decadent and vegan you ask? Well, let’s find out…
What makes this Avocado Pesto creamy is the ripe avocados and the simple and luscious cashew cream. I soak 1/4 cup of raw cashews in water for 2 hours or boil them in water for 10 minutes. Then I puree them with the rest of the ingredients for either a chunky or creamy sauce. Cashews are a healthful addition because they are rich in fiber, protein, and healthy fats. They also contain a variety of vitamins, minerals, and health-protective beneficial plant compounds.
Most Pesto is made with Parmesan Cheese, but this recipe uses Nutritional Yeast as a great plant-based alternative. It has a deep umami-like flavor that’s very similar to cheese. I actually use it in a lot of recipes and it is a staple in my pantry. It’s available in most grocery stores, but you can also purchase it online.
As far as herbs go, you can use your favourites. Basil is typically used to make traditional Pesto but I also love coriander and that’s what I use in this version because it adds a hint of lemon, mint and pepper flavours. But go ahead and use your favourite herbs, this recipe will not disappoint.
What I love the most about this Avocado Pesto is that it’s incredibly easy to make. Just add the ingredients to a blender or food processor, then blend until chunky or smooth and creamy. Customize the taste to your preference by adjusting any ingredients or measurements to your liking and enjoy!
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- 2 Avacado, pealed pitted and cubed
- 2 Cups Coriander leaves and stems chopped Option to use fresh Basil or your favourite herbs
- 1/4 Cup Raw cashews soaked in water for at least 2 hours or boiled in water for 10 minutes
- 1 Tablespoon Nutritional yeast
- 1 Tablespoon Extra virgin olive oil
- 2 Garlic Cloves chopped
- Salt and pepper to taste
- Juice of 1/2 a lemon
Ingredients
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- Add all the ingredients into a blender or food processor and puree into a paste. Adjust the salt, pepper and lemon juice to your taste. Serve as a dip or a sauce.
- Note: To prepare the cashews, either soak them in water for several hours or boil them in water for 5-10 minutes and drain before using.
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