Oil Free Vegan Basil Avocado Pesto
The creamy avocado, umami sundried tomato, salty olives, and tangy lemon juice combine to create a medley of flavors you will want to experience again and again! This is a regular in my repertoire and for good reason.
Equipment
- Non Stick Pan
- Food Processor
Ingredients
- 8-12 ounces whole grain or chickpea pasta
For the Pesto
- 2 cups fresh basil leaves
- 1 ripe avocado sliced
- 1/4 cup pine nuts toasted
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt (or to taste)
- 1 clove garlic crushed
- 1/2 teaspoon lemon zest grated
For Vegetable Topping
- 2-4 cloves garlic crushed
- 1/4 cup vegetable broth or water
- 1 can artichoke hearts diced
- 1/2 cup black olives diced
- 1/2 cup sundried tomatoes diced
- juice of one lemon
For Serving
- So Good It's Nuts "Parmesan" Topping
- additional basil sliced
- toasted and salted whole grain breadcrumbs
Instructions
- If you bought roasted pine nuts, skip this step. Otherwise, toast the pine nuts in a non stick pan over medium heat until they turn a golden brown, about five minutes.
- To make the pesto, add the basil, avocado, pine nuts, nutritional yeast, salt and lemon zest to a food processor and process until smooth. Set aside.
- Fill a large pot ⅔ of the way with water and bring to a boil over high heat. Add the pasta. Cook according to package directions.
- While the pasta is cooking, cook the garlic over medium heat in a non stick pan. Use about ¼ cup of water or vegetable broth to keep the garlic from sticking. Add more as needed. When garlic is translucent, add the artichoke hearts, black olives, sundried tomatoes, and lemon juice. Cook until warmed through. Set aside.
- When the pasta is al dente, drain it and add the pesto sauce. Stir to make sure all the pasta is covered in sauce. Add the vegetables and serve.
- Great toppings for this pasta are toasted and salted whole grain breadcrumbs, more sliced basil, or my So Good It’s Nuts "Parmesan" topping.