There’s people in life who think pesto can enhance the taste of any meal. I am one of those people. I love pesto, a lot. The texture, the taste, everything about it I support…except for the fact that some of its ingredients make it high in calorie.
Luckily, there are healthier versions of the classic pesto sauce! I recently took a stab at creating avocado pesto and let me tell you, it is the bomb. I’m already a huge fan of the avo and if you are too, you will love this sauce.
But first, what makes the OG pesto sauce not entirely healthy? Honestly, it’s really not horribly bad for you, but it’s the pine nuts, Parmesan cheese, and oil that can make it a bit heavy. Pine nuts are high in calorie, Parmesan is fairly high in sodium (260 mg in 2 tbsp), then throw some oil on top of that… you get what I mean.
This avocado recipe still contains nuts and some oil, but no cheese. The recipe is so minimal and simple that doesn’t feel heavy at all. Plus, the avocado provides the good fats! All you need is a food processor (if you don’t have one, it was one of the best purchases I’ve made), and the ingredients.
So here it is:
- 1 cup of fresh basil
- 1 half of a small avocado
- 1 lemon (juice)
- 3 cloves of garlic
- 1/3 cup of walnuts
- 3 tbsp of virgin olive oil
- Salt and pepper
- Cook garlic cloves in a pan with the 3 tbsp. of olive oil. When cloves begin to sizzle, transfer them into the food processor
- Throw the rest of the ingredients into the food processor
- Squeeze lemon juice in
- Blend it all up
- That’s it!
It probably took me 15 minutes (if that) to blend everything until creamy. The texture is great and this stuff literally tastes great on everything. So far I’ve spread it on salads, salmon, and have mixed it in with a bowl of zoodles (my fave thus far).
The zoodles meal was so quick and easy. I threw them into a bowl and topped them off with cherry tomatoes, walnuts, hemp seeds and pumpkin seeds.
What’s your favorite healthy twist on pesto?