- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
From the author: This avocado pesto recipe is a great dinner, lunch, summer salad … it’s just great! One word of advice, eat right away- we know what happens to avocados when exposed to air.
From Plant-Based on a Budget:
A Healthy Twist on an Italian Classic
Pesto is a classic recipe that will never go out of style. Which is not surprising since it’s easy, quick, affordable and very tasty. This versatile sauce is commonly eaten with pasta, but you can use it in sandwiches, potato dishes, on grilled veggies and many others.
A traditional pesto recipe uses basil leaves, garlic, nuts (usually pine nuts — which are extremely expensive), olive oil and parmesan.OurThis recipe, however, has a few plant-based twists.. We skip the parmesan and add few tasty additions like the avocado, the cumin and pistachios.
Avocado: The healthier Fat!
We believe any reason to add avocado to your dishes is a very welcomed addition. Not only is avocado delicious,it’s also full of omega 3 healthy fats and contains many essential vitamins and minerals. As if these benefits were not enough, avocados are also packed with fiber, which makes them a pretty perfect food.
The addition of avocado not only makes this pesto healthier, it also makes it so much creamier. You can use this avocado pesto as a sauce on some (egg-free) fettuccine, drizzled over baked potatoes, as a dressing for a quick quinoa or as a spread for our favorite tofu pesto sandwich.
How Long Does Avocado Pesto Keep For?
Unfortunately, this avocado pesto cannot be stored for long, but it should be fine if you store it in the refrigerator for one or two days. The flavor should still be on point, it just may be a little brown (and that’s okay!).
Photo by Alfonso Revilla
- 1 cup of pistachios (walnuts will work too)
- 2 large, very ripe avocados
- 2-ounces of fresh basil leaves
- 4 garlic cloves
- 1 teaspoon of cumin
- 1/8 cup of olive oil
- Salt and pepper, to taste
- Pasta of your choice
- 1/4 fresh lemon
In a medium pot over medium-high heat, cook the pasta according to the directions on the package.
While the pasta cooks, add the pistachios to the bowl of a food processor or high-powered blender and pulse until the nuts are broken down.
Add the avocados, basil, garlic, cumin to the bowl of the processor and wiz it on high. While the pesto is forming, slowly add the oil to the mix. Stop and scrape down the sides and taste. Add any salt or pepper at this time.
Drain your pasta, reserving 1 cup of the pasta water. Add the pasta and pesto in a large mixing bowl and toss around. Use the pasta water to thin out the pesto. A drizzle of fresh lemon juice, a little more salt and pepper to top it off.
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