I’ve been on an avocado high lately. Actually, it’s mostly because I’ve been buying small bags of them, and hubby is away in Maine learning Structural Integration with Tom Myers. So since I am unable to finish all these avocados before they completely ripen, I’ve been making all sorts of stuff. If you want to learn more about these superfoods and to get some more recipe ideas, check this post. 
Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe (If you know me, you’d know that I despise cheese and most dairy. I just never ever liked it…unless it’s on pizza!).
Toss it with pasta, spread it on toast, make bruschetta, or use it for a healthy mayo substitute on your sandwich! And all you need are 3 main ingredients, and 10 minutes!
What you need (serves 2):
- one ripe avocado
- 1 bunch of basil
- 3 cloves of garlic
- sea salt, pepper, and cayenne to taste (my favourites)
- water as needed
of course, if you want to get fancier you can also add 1/4 cup of nuts (almonds or walnuts), or hemp seeds, or sunflower seeds, as well as juice from a lemon
What to do:
- Strip basil leaves from the stems and add to a food processor along with everything else; pulse until finely chopped. Add water as needed. Season with spices.
In this dish, I tossed the pest with soba (buckwheat) noodles, and vegan Mexican sausage. Make it low carb by using tofu or zucchini noodles!
Enjoy this super delicious and EASY dish!
