Who doesn’t love pesto sauce? I’m yet to encounter someone who doesn’t. My pestos often involve seeds and nuts but this go-around, I tried something new. Avo pesto hit the spot and requires little to no added oil since the avo is so creamy and wonderful.
We tossed this with quinoa-brown rice pasta, sautéed greens, cherry tomatoes, and tofu. It was divine.
- 1 ripe avocado
- juice from 1/2 lemon
- 2-3 cloves garlic
- 1/2 cup fresh basil
- 1 cup mixed dark leafy greens (I used spinach and kale, stems removed)
- salt and pepper to taste
- process in food processor until smooth
- mix with favorite pasta, grain, or spread it on a pizza base.