Oil Free Pesto w/ Basil & Avocado

Ingredients

1 cup (40g) Fresh Basil (packed)
1/2 a Ripe Avocado
2 cloves garlic
1/4 cup (30g) Cashew Nuts
3 tbsp Water
1/4 tsp Sea Salt

Preparation

1
Place all the ingredients except for the water into a food processor and blitz until everything is smooth, scraping down the sides occasionally.
2
While the food processor is running, add in the water 1 tbsp at a time until you have a creamy pesto.
3
Serve with your favourite kind of pasta, I chose wholewheat spaghetti. This makes about enough pesto for four portions of pasta.
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About

This simple recipe is totally vegan and features basil, cashew nuts and avocado. Combine with your favourite pasta for a delicious lunch or dinner.

RECIPE NOTES
Store the pesto in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Yield:

4 Servings

Added:

Tuesday, January 17, 2017 - 3:46am

Creator:

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