Pesto (Vegan) With Spinach & Avocado |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Lovely raw vegan pesto, which doesn't contain any oil. Toss with your favourite pasta or use as a spread. If using over pasta I like to use some olive oil. This recipe calls for fresh parsley, cilantro & spinach - but sub basil for any of these, or double up on one if you happen to have a big supply of one or the other. Found in Alive's July 2010 magazine, which they paired with a raw zucchini pasta. You can also freeze prepared pesto in ice-cube trays or flattened out to 1/4 thickness. Ingredients:
1 cup fresh spinach, stemmed |
1 cup fresh cilantro, stemmed |
1 cup fresh parsley, stemmed |
1 cup fresh basil leaf |
1 avocado |
1/2 lemon |
2 garlic cloves, minced |
1/3 cup pine nuts |
3 tablespoons nutritional yeast |
sea salt |
Directions:
1. Combine all ingredients in a food processor. Pulse & blend until smooth. Add a little water if necessary (or some olive oil if you like).
2. Toss with pasta or use as a topping for virtually anything!
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