Avocado Pesto
Print Recipe
Equipment
Ingredients
- 1/4 cup cashews (not raw)
- 2 Tbsp olive oil
- 1 medium avocado (skin and seed removed)
- 2 1/2 cups basil
- 4 cloves garlic
- 5 Tbsp lemon juice (about 1 full lemon)
- 1/4 tsp black pepper
- 1/2 tsp salt
- 3/4 cup coconut milk (unsweetened)
- 1/2 cup freshly shredded romano (one could use parmesan or asiago as well) *optional
Serving Suggestions:
- 1 box edamame noodles
Instructions
- First, add nuts to the food processor and blend.
- Add avocado, oil, milk, garlic and lemon juice to the food processor and blend until smooth.
- Add basil one cup at a time and blend in the processor with mixture until smooth.
- Taste, and add salt to preference.
- Serve with your favorite low-carb pasta (our favorites are edamame pasta or shirataki pasta)
Notes
- Add more coconut milk in ¼ cup increments if you prefer a thinner texture.
- If you omit the cheese you may want to add more salt to taste.
- Garnish ideas: with basil, parsley, more cheese, sliced cherry tomatoes or sun dried tomatoes
DID YOU MAKE THIS RECIPE?
Please let us know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #neutraleating Recipe from Neutral Eating: https://neutraleating.com/avocado-pestoServings: 4 servings