Easy Vegan Pesto

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Cooking for vegetarians is never that difficult. You can always rely on eggs or cheese, and make classic favourites such as eggplant parmesan or lasagna, to name just two. But vegan cuisine can be more challenging.  That is why I loved this vegan recipe for the Italian classic pesto from by Veronica Bosgraaf.

In the recipes, Veronica replaces the richness of cheese with creamy avocado. As the founder of the Pure Bar and a lifestyle expert, Veronica has been developing vegan recipes for years.

Avocado Pesto

2 cups packed basil leaves

3 cloves garlic

1/3 cup pine nuts (could roast them, optional)

1 cup avocado oil

1 whole avocado

Pulse basil, garlic, and pine nuts in a food processor until chopped. If I have time, I prefer to finely chop the ingredients myself because I think it is therapeutic and creates better flavor. Add avocado, and mix in. Slowly add avocado oil and blend until the mixture is smooth (pesto consistency). Add salt and pepper to taste. Toss with your favorite pasta, add sundried tomatoes, and sprinkle with toasted pine nuts.

http://thepurebar.com/

 

 

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