recipe by: Elysia Arseneau
The avocados in this easy, dairy-free pesto recipe add a richness and silky consistency that only avocadoes can add. It is delicious when tossed with pasta, used as a salad vinaigrette, spread as a base for bruschetta, or used as a mayo substitute on sandwiches and burgers.
Avocados are known for their heart-healthy monosaturated fatty acids: alpha-linolenic acid (an omega-3 fatty acid) and oleic acid. They are also a good source of panthothenic acid, dietary fibre, folate, vitamins K, B6, E and C, and potassium. Did you know that avocados actually contain more potassium than bananas? Basil is also good for the heart. Thanks to its beta-carotene (vitamin A), basil helps protect the body’s epithelial cells and prevents free radicals from oxidizing cholesterol in the blood stream. It also has anti-inflammatory effects and anti-bacterial properties.
- 1 large bunch of fresh basil
- 2 ripe avocados
- ½ cup hemp seeds or walnuts (optional)
- 3 cloves garlic
- 2 tablespoons lime juice
- ½ teaspoon Himalayan sea salt
- ½ cup extra-virgin olive oil
- Ground pepper to taste
- Remove the basil leaves from the stems.
- Place the basil leaves, avocado, hemp seeds (if using), garlic, lime juice, and salt in a food processor; pulse until finely chopped.
- Add oil to the mixture and process until a thick paste is formed.
- Season with pepper.
- Serve to your guests and let the accolades roll in!
Yield: 2 cups
Serving size: 2 tbsp
Note: You can prevent browning by pressing a piece of plastic wrap directly to the surface. This Avocado Basil Pesto keeps in the refrigerator for up to 5 days.
This recipe was featured in the blog series "My BCB Journey" in the post called "What the Elimination Diet REALLY Looks Like". Read more by clicking the image below!
Tried it and loved it? Let us know in the comments below!