Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich.
Nutrition per serving may change if servings are adjusted.
1 large bunch fresh basil
2 ripe avocados
½ cup walnuts or hemp seeds
2 tablespoons lemon juice
3 cloves garlic
½ teaspoon fine sea salt
½ 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 (or hemp seeds), lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper.
Make Ahead Tip: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 5 days.
126 calories;13 g fat(2 g sat); 2 g fiber; 3 g carbohydrates; 1 g protein; 26 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 236 IU vitamin A; 4 mg vitamin C; 14 mg calcium; 0 mg iron; 37 mg sodium; 151 mg potassium