Avocado-Pesto


Try this 10-minute, easy, vegan, nut-free pesto recipe for a fresh burst of flavor to any dish! Enjoy with fresh cut veggies as a healthy snack, served on vegetable noodles, chickpea pasta, or speed as a base on homemade pizza! It's nutrient dense, uses wholesome ingredients, and is sooo yummy! This simple pesto is a kitchen ingredient essential and stores 1 - 2 weeks in the fridge with this simple storing tip!...


Raw I Vegan I Gluten Free I Nut Free


Serves: 1 - 2 cups

Time: 10 minutes


2 avocados

1/2 cup sunflower seeds

1/4 cup olive oil

1 lemon juiced

1 bunch thai basil, ~2cups

2 cloves garlic

Salt & peppe to taste


Add all ingredients to blender or food processor and mix on medium-high speed until smooth. Adjust consistency with more sunflower seeds or liquid as needed.


Stop and scrape down the sides of the blender as needed during processing.


Storing tip: Transfer to a jar and tap out any air bubbles. Cover the top with a thin layer or olive oil to preserve and keep the avocado from oxidizing. Will keep 1 - 2 weeks in the fridge.


Try this pesto with fresh cut vegetables, over veggie noodles or chickpea pasta, or use as a pizza base on this caprese vegan pizza recipe!


Enjoy!


Try this 10-minute, easy, vegan, nut-free pesto recipe for a fresh burst of flavor to any dish! Enjoy with fresh cut veggies as a healthy snack, served on vegetable noodles, chickpea pasta, or speed as a base on homemade pizza! It's nutrient dense, uses wholesome ingredients, and is sooo yummy! This simple pesto is a kitchen ingredient essential and stores 1 - 2 weeks in the fridge with this simple storing tip!...

Make this simple, delicious pesto with me, step by step, in the video below!



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