Pesto is a sauce originating from Genoa (Italy). It consists of crushed garlic, pine nuts, coarse salt, basil leaves and two different types of cheeses blended with olive oil. This sounds delicious to me except for the cheese part! It’s not a vegan thing. I’ve always been a real cheese-hater! Sorry Not Sorry!
My recipe is 100% plant-based, dairy-free and nut-free. I actually LOVE pine nuts in my pesto by my husband really dislikes their “paint” aftertaste so I substituted them for hemp seeds. The avocado gives it a silky, buttery consistency, making it an ideal companion for bruschetta, flatbreads and pastas.
Creamy Avocado Basil Pesto
- 2 ripe avocados
- 1 large bunch of fresh basil (25 grams)
- 1/2 cup hemp seeds
- 2 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1/4-1/2 tsp salt
- 1/4-1/2 tsp black pepper
Combine avocados, basil, hemp seeds and garlic in a food processor or blender. With the machine running, slowly add the lemon juice and olive oil.
Puree until completely blended and creamy. You might need to add water to reach the desired consistency.
Season with salt and pepper to taste
Tip: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 3 days.
Suggestion – Add a couple of tablespoons of this Creamy Avocado Basil Pesto to your favorite pasta. I enjoy it with Israeli Couscous, cherry tomatoes and more basil. Buon appetito!