Avocado Pesto

Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe. Toss it with pasta, spread it on baguette slices to make bruschetta, or use it for a healthy mayo substitute on your sandwich.

Did you know

The avocado is a rather unique type of fruit. Most fruit consists primarily of carbohydrate, while avocado is high in healthy fats.  Numerous studies show that it has powerful beneficial effects on health.

These days, the avocado has become an incredibly popular food among health conscious individuals. It is often referred to as a superfood… which is not surprising given its health properties. Avocados do not contain any cholesterol or sodium, and are low in saturated fat. I personally don’t think that matters, but this is one of the reasons they are favored by many “old school” experts who still believe these things are inherently harmful.

Avocados and avocado oil are high in monounsaturated oleic acid, a “heart healthy” fatty acid that is believed to be one of the main reasons for the health benefits of olive oil.

Avocados tend to be high in fiber, about 7% by weight, which is very high compared to most other foods. Fiber can have various important benefits for weight loss and metabolic health.  Studies have shown that an extract from avocado and soybean oils can significantly reduce symptoms of osteoarthritis.

Ingredients

• 1 large bunch fresh basil
• 2 ripe avocados
  
• ½ cup walnuts or hemp seeds (optional)
• 2 tablespoons lemon juice

• 3 cloves garlic
• ½ teaspoon fine sea salt
• ½ cup extra-virgin olive oil
• • Make Ahead Tip: Press a piece of plastic wrap directly on the surface to prevent browning and refrigerate for up to 5 days.
  • Ground pepper to taste
    

    Preparation

  Strip basil leaves from the stems and add to a food processor along with avocados, walnuts (or hemp seeds), lemon juice, garlic and salt; pulse until finely chopped. Add oil and process to form a thick paste. Season with pepper.  Serves 10-14  

• By: Jason Mraz