Rating: 4.73 stars
10 Ratings
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  • 4 star values: 1
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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.

Jason Mraz
Source: EatingWell Magazine, January/February 2015

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Read the full recipe after the video.

Recipe Summary test

total:
10 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

Make Ahead Tip: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 5 days.

Nutrition Facts

126 calories; protein 1.1g; carbohydrates 3g; dietary fiber 2g; sugars 0.3g; fat 12.8g; saturated fat 1.7g; vitamin a iu 236.2IU; vitamin c 4.1mg; folate 26.4mcg; calcium 13.9mg; iron 0.4mg; magnesium 14.9mg; potassium 151.2mg; sodium 37.1mg.
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