Avocado Basil Pesto

This dish is so easy to make & so delicious, you would look forward to making it again ! Great for the immune system too because of the garlic, lemon & basil’s powerful natural antimicrobial effects. Avocado is also naturally rich in potassium which is very beneficial for the heart & blood pressure, only to mention a few. Yields about 4 regular servings.

🌻RECIPE

🌱 Ingredients:

FOR THE PESTO

▪︎ 2 cups fresh basil , tightly packed (you may replace with dark greens of your choice like parsley, cilantro etc for different flavor(

▪︎ 1 cup almond, cashew or any nut milk, unsweetened

▪︎ 4 Tablespoons fresh lemon juice (about 2 lemons) you may add some more for increased tanginess

▪︎ 4 cloves garlic

▪︎ 3 medium ripe avocado

▪︎ Himalayan salt to taste, start with 1/2 tsp then adjust

▪︎ few ripe tomatoes, diced

FOR THE ZOODLES

▪︎ 2 medium zucchini

▪︎ freshly cooked pasta good for 3 servings

🌱 Instructions:

▪︎ Using a spiralizer, turn your zucchini into zoodles.

▪︎ Sprinkle some salt to the zoodles or spiralized zucchini. This draws the water from the inside out so it makes the zoodles firm.

▪︎ Blend the above ingredients except for the tomatoes, to a blender or food processor, and process until broken down and relatively smooth.

▪︎ Serve over your favorite pasta or veggies. I used combination of pasta & zucchini noodles here. Add diced tomatoes on top.

▪︎ This recipe makes enough sauce for 1 pound of pasta. You may freeze the remaining sauce and thaw for few hours before using. Enjoy !