I decided to alter this one a bit for the more health conscious by using zucchini noodles and avocado. The texture is slightly creamier as a result; tasting like a pesto, with the texture of an alfredo sauce. I eat avocado at almost every meal on a daily basis, finding different ways to use it has become a fun hobby! Avocado martinis anyone? Ok that might not be a good idea.
This avocado basil pesto recipe is simple and healthy! If you know me by now you know that I don’t do complicated recipes with a ton of ingredients. I believe that living a sustainable and healthy lifestyle is easier when simplified; as most things in life are. I hope you enjoy this recipe as much as I did making it!!!
Cheers to a great summer!
Ingredients
- 1 cup basil leaves
- 1/2 ripe avocado
- 2 cloves of garlic chopped
- 2-3 tablespoons of olive oil
- 1-2 tablespoons of lemon juice
- zucchini noodles
- *Optional* pine nuts and parmesan cheese
Directions
- In a food processor combine basil, avocado, garlic (or more if you like!), olive oil, lemon juice.
- If the pesto is too thick to blend because of the avocado try adding a teaspoon of water to thin it out.
- Toss pesto paste with zucchini noodles.
- *Pine nuts generally go into pesto, but I went without them this time and it turned out fine, but if you like them add in to the food processor. Same goes for parmesan cheese.
- I also like to add some shaved parmesan on top when it’s ready to serve. Add salt and pepper to taste
