Avocado Pesto
Ideal with pasta dishes, this avocado pesto will seduce you with its creamy texture. It can also be used as a spread on crackers or as a dip with your favorite vegetables.
This pesto is suitable for vegan and gluten-free diets.
Ingredients
- 2 pitted and peeled avocados
- 3 to 4 oz fresh basil leaves
- 1/2 cup of pumpkin seeds
- 2 to 3 tablespoons fresh lemon juice (about 1/2 lemon)
- 2 garlic cloves, peeled
- 1/4 cup of extra virgin olive oil
- Salt and pepper to taste
- 2 cups spiral zucchini noodles
Preparation stages
1. In a food processor, pulse the pumpkin seeds until well crushed. Add avocados, garlic, lemon juice, salt and pepper. Mix well. Then add the basil leaves and oil. Mix until you have a smooth paste.
2. Use immediately or store in an airtight container, squeezing in lemon juice to prevent browning. Store in the refrigerator for up to two days. You can also freeze pesto in small cooler bags (be sure to remove all air from the bags before freezing).
3. Serve over zucchini noodles, as a spread on rice cakes, as a dip with vegetables or in a kale leaf with sliced chicken.
Recipe suggested in collaboration with Health First