Pesto has been a regular item on my menus since the early 1980s. The classic version is packed with fat from olive oil, so I set out to find a healthier version. I found a recipe on a delightful site called Foodie Fiasco, created by a 16-year-old food blogger. I modified her recipe to give this avocado pesto a more traditional pesto flavor without the oil.
The amount of non-dairy milk required will depend on the type of avocado you’re using.
This makes enough for one pound of pasta, which serves 4-6 people.
- 1 medium avocado
- 2 tablespoon lime juice
- 2 cloves garlic, minced
- 4 packed cups basil leaves (cleaned, destemmed, and dried)
- 1/4 cup pumpkin seeds (can be raw–toast for more flavor)
- 1/4 cup walnut pieces
- 2 tablespoon nutritional yeast
- Salt and pepper to taste
- 2 tablespoon or more non-dairy milk (optional)
- Mix the avocado, lime juice, and garlic in the food processor. Add a bit of non-dairy milk if necessary to make the mixture smooth.
- Add the basil, pumpkin seeds, walnuts, nutritional yeast, and salt and pepper to the food processor. Process until the pesto is very smooth. Add a bit more non-dairy milk if necessary to make a very smooth mixture. The pesto should be quite thick.
- To serve with pasta, cook the pasta in salted water until al dente. When you drain the pasta, reserve about a cup of the pasta cooking water. Return the drained pasta to the pan (no heat) and add the pesto. Add just enough of the pasta water to moisten the pesto and make it easy to mix with the pasta. Work quickly to thoroughly coat the pasta with the pesto. Serve immediately.
This pesto is scrumptious when tossed with raw, spiralized zucchini noodles!