Finally, a new recipe! It’s been forever since I posted my last one and thought you guys deserved something new.
I love all pasta, but when it’s topped with pesto is when it’s in the perfect state, at least in my opinion. So try out this new recipe if you agree. Just be warned though, any leftover pesto will turn brown overnight because of the avocado in it. If that bothers you just add a squeeze of lemon juice and that should fix it.
Makes about 3/4 cup
1 medium ripe avocado
1 cup fresh basil, loosely packed
1/2 cup spinach, loosely packed
2 TBSPs pine nuts
2 TBSPs nutritional yeast
1 TSP minced garlic
1 TBSP olive oil
1/2 TSP salt
1/2 TSP coarsely ground black pepper
Place all ingredients into a food processor and blend until smooth. This is great on spaghetti, but I’ve also found it’s tasty slathered on pieces of crusty French bread for a snack.