So for lunch today, I’m making an avocado spinach pesto whole wheat pasta dish for my family. I thought maybe you guys would want to know how I made the pesto sauce because it is absolutely delicious and in-fact, nut-free because my brother is allergic to almost all nuts. So this is perfect for those of you who are as well! If you aren’t, feel free to add in the pine nuts (as indicated below) to the recipe, but the recipe alone will satisfy your tastebuds!If you haven’t noticed already, I really really love avocados. Yes, they are high in fat, but healthy fat so I never feel guilty eating them. They taste good with almost anything, honestly. I have them in salads, in rice bowls, in pasta sauces, etc. It’s such a delicious fruit that provides a great source of MUFAs. I highly recommend trying to eat avocados a few days a week, especially as a replacement to all the trans and saturated fat that you may or may not have in your diet!
Anyways, click here
to see how I used this avocado spinach pesto to make a yummy wheat pasta dish. I hope you enjoy this recipe. : )
Yields 4 – 6 Servings
2 small avocados, peeled and pitted
2 – 2 1/2 cups of raw baby spinach leaves
2 cups fresh basil leaves
3 1/2 tbsp fresh lemon juice
2 garlic cloves, peeled and diced
1/2 tsp ground black pepper
4 – 6 tbsp olive oil (I added 4 tbsp but you can add more depending on your taste)
1 tsp salt (optional)
1. Add all of the ingredients and spices into a food processor or blender.
2. Blend together until smooth and store in an airtight container. Depending on how ripe your avocado was, the pesto will stay fresh for a few days. I used mine immediately so simply scooped it out of the blender to make pasta!