Oil Free Pesto with Basil and Avocado
This simple recipe for oil free pesto is totally vegan and features basil, cashew nuts and avocado. It's a super simple, staple dinner that's whipped up in no time!
Servings: 4 servings
Ingredients
- 1 cup (40g) Fresh Basil (packed)
- 1/2 a Ripe Avocado
- 2 cloves garlic
- 1/4 cup (30g) Cashew Nuts
- 3 tbsp Water
- 1/4 tsp Sea Salt
Instructions
- Place all the ingredients except for the water into a food processor and blitz until everything is smooth, scraping down the sides occasionally.
- While the food processor is running, add in the water 1 tbsp at a time until you have a creamy pesto.
- Serve with your favourite kind of pasta, I chose wholewheat spaghetti. This makes about enough pesto for four portions of pasta.
Notes
Store the pesto in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.