Oil Free Pesto w/ Basil & Avocado
By: Lauren Short
Published: Tuesday, January 17, 2017 - 3:46am

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.

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.