Vegan Healthy Pesto
Chilly, rainy weather calls for pasta and a snuggle in our home. Since I went a little avocado-crazy at my last grocery store trip, I had to find a way to use them up before they got too ripe (nothing worse than wasting a good avocado!).
Anything avocado-based is a good thing in my book. The combo of healthy fats and vitamins/minerals makes avocado a great addition to any meal. I whipped up this pesto sauce in five minutes using avocados and other healthy ingredients to provide my family with a boost of healthy fats while not loading them up on sodium and preservatives that jarred pesto sauces can often provide.
Recipe (serves four)
One medium ripe avocado-peeled and pitted
Eight raw organic shelled walnuts
2 Tbsp EVOO
1 Tbsp jarred minced garlic
1/4 cup fresh organic basil leaves
pinch of salt and pepper
8 oz package pappardelle pasta-cooked and drained
Put all ingredients other than the pasta in a food processor. Pulse until consistency similar to traditional pesto sauce. Add additional oil if you prefer a thinner sauce. Toss with warm pasta and enjoy!
That’s it! Easy breezy and packs a punch of nutrition. The addition of the walnuts provides a healthy dose of the Omega-3 ALA fatty acid, the garlic provides too many benefits to list (some being anti-microbial, anti-tumor, and helps control blood sugars). The basil gives the sauce a fresh taste without being overpowering, and the EVOO is a great heart-healthy addition. Try this recipe out if you are trying to have a meatless meal one day-you won’t even miss the meat!