If you love basil pesto, I’m almost positive that you’ll love this avocado pesto! It’s naturally creamy and is the perfect sauce for a nutrient dense pasta dish. This dish is fool proof. You can make it your own with whatever you have in the house. Add different color veggies to really increase the nutrient value of your meal!
- Ready in 30 Minutes
- Serves 2 People
- Lunch or Dinner
Ingredients:
- Mixed Veggies of Choice
- Pasta of Choice - I used Red Lentil
- 1 TBSP Olive Oil
- 1/4 Cup Diced Onion
- 1 TSP Minced Garlic
- Spices/Herbs of Choice (2TSP Each): Salt/Pepper, Paprika, Nutritional Yeast, etc
Avocado Pesto Ingredients:
- 1 Ripe Avocado
- 1 Cup of Fresh Basil
- 1/4 Cup Pumpkin Seeds
- 1/4 Cup Olive Oil
- 2 TBSP Lemon Juice
- Salt & Pepper to Taste
Preparation:
1. In a food processor, add all of the avocado pesto ingredients. Blend on high until combined. Put the pesto off to the side until pasta and veggies are done cooking.
2. Dice your onion and chop all your veggies.
3. In a medium pan, heat your olive oil. Once hot, add in your diced onion and minced garlic. Sauté.
4. Bring a pot of water to a boil. Add salt to the water.
5. Begin to add your vegetables into the pan with the onion and garlic. Season with your desired spices/herbs. Cook for about 10-12 minutes depending on what veggies you’re using.
6. Add your pasta to the boiling water. Cook until al dente. 7. Strain your pasta and add it to the pan with your veggies.
8. Add your pesto sauce on top of your pasta and veggies. Mix until well combined.
9. Plate and enjoy!
