Creamy Avocado Pesto (Vegan & Nut free)
- 1 medium Avocado
- 2 cups Basil
- 1 garlic clove
- 1/2 cup nutritional yeast
- 1/4 cup olive oil
- 1 lemon juiced
- Salt and pepper to taste
Combine basil and garlic in a food processor and pulse until combined. Next add the avocado and lemon juice and pulse again. Add nutritional yeast and pulse once more while slowly adding in the olive oil. Pulse/ puree until combined to desired consistency. ENJOY!
This pesto is filled with healthy fats that can easily be added to any dish. Combine with Zucchini noodles, on top of a salad or over fish. This versatile pesto is great for kids with nut allergies and vegans alike. This pesto is best when eaten immediately and can darken due to the avocado. Can be stored in refrigerator for up to 5 days.
What’s your favorite way to enjoy this pesto? Let us know below!