Avocado Basil Pesto
This is one of the best pesto dishes I’ve ever had, and somehow it’s also the healthiest and easiest to make. Start now, and this glorious food will be in your mouth in 15 minutes.
I adapted it from the OhSheGlows website, which is all vegan, mostly gluten free, and always amazing.
This takes practically no time and requires minimal cooking. If it wasn’t for the cooked pasta, it would be a raw recipe. OhSheGlows’s version offers the option to use zucchini pasta, which is grand, but I was craving a bit more hearty (and carb-y) comfort food.
Makes 2-3 servings.
6 oz dry gluten free spaghetti pasta (I use Trader Joe’s quinoa pasta)
1 medium avocado
1 TB lemon juice
1/4 cup fresh basil (I’ve used 2 TB dry basil in desperation – works surprisingly well!)
1 large garlic clove
1 TB olive oil
1/2 tsp salt
1 TB water (if using a blender)
Optional: Vegan parmesan “cheese”
- Cook the pasta until tender.
- While the pasta cooks, make the pesto. Add all of the rest of the ingredients to a food processor or blender. If using a blender, you may need to add a bit of water to get it all blended. Process until creamy.
- As soon as you drain the pasta add the sauce to coat, and serve immediately while still hot. This will keep in the fridge until the next day.
- Optional: Top with vegan parmesan. For recipe, click here.
I couldn’t get enough, and as soon as I was done eating I wanted more but ran out of noodles. Ended up trying it on gluten free toast, and it turned out well (but I’m in the camp that eat plain avocado on bread on the daily). It tasted like a cross between bruschetta and guacamole which worked deliciously on bread.