In my house, we eat pasta at least once a week, and it’s almost always topped with tomato sauce.
Now, I love a good tomato sauce, but every once in a while a person needs a change, am I right?
This avocado based pesto sauce was the perfect alternative for what I was craving.
Regular pesto is great but it typically contains a ton of olive oil. If that’s your thing, great…enjoy. Personally, I choose to avoid processed oils in most foods, which is why using avocado in place of the oil in this recipe is a good alternative. This pesto is still high in fat, but the majority of those fats are coming from healthy, fiber rich avocados which offer a ton of nutritional benefits.
This pesto is easy to whip up. It’s creamy, flavorful and you can adjust the level of lemon, garlic and salt to your individual taste. If you can handle some heat, a little bit of crushed red pepper flakes would be a great addition too.
We used this as a sauce on lentil pasta, but it would totally work on sandwiches, baked tofu, stirred into rice…whatever you’re craving.
Avocado Pesto Sauce
- 125 g Avocado about 3/4 of an avocado
- 25 g Fresh Basil Leaves about one cup gently packed
- 3 tbsp Pine Nuts
- 2 tbsp Lemon Juice from about 1/2 lemon
- 1/2 tsp Garlic Powder
- Peel an avocado and chop about 3/4 of it into large chunks. Place into the work bowl of a food processor with the s-shaped blade.
- Measure out 1 cup of fresh basil leaves, loosely packed in the measuring cup. Rinse with cold water and add to the food processor.
- Add pine nuts, lemon juice, garlic powder to the food processor.
- Pulse until the ingredients come together in a mostly smooth sauce, scraping the sides of the bowl as needed. Add a 1/2 tbsp of water at a time if you'd like a thinner sauce.
- Taste the pesto and add salt and additional garlic to taste.
- This is great in place of a normal oil based pesto sauce and can be used on pasta, sandwiches or whatever you'd like. Makes two servings if used as a sauce for pasta.