This pea and avocado pesto has a distinctively light and fresh flavour. Vegan and ready within minutes, it’s perfect when served as a dip, a spread or a creamy pasta sauce!
I know l’ve been astoundingly bad at producing seasonal content, but I’ll try my best to post something over the next couple of weeks that is more in synch with the festive mood going around the Internet. However, in my humble opinion, pea and avocado pesto could count as a seasonal recipe. First of all, the colour for sure resembles a Christmas tree. Plus, why not bring it to the holiday table as a side dish?
Anyway, let’s discuss this avocado pesto recipe.
Because I could talk about pesto for hours. It’s so easy to put together. In terms of equipment, all you need is a blender or a food processor. I have numerous go-to recipes, and this one’s a long-time favourite for many reasons. The avocado, of course, acts as the perfect creamy base. The over flavour is memorable, with the peas bringing in an earthy undertone and the nutritional yeast adding a hint of cheesiness. And of course, no pesto recipe would be complete without a handful of fresh basil. It’s a classic, but with a bit of a twist.
I also kept this free from oil and nuts. As is often the case with ‘healthier’ recipes, this does not taste exactly like your conventional store-brought pesto. But it has many of its own merits: it’s super refreshing, vibrant and leaves you feeling energised as opposed to sluggish. And I’m sure I’m not the only one who thinks that homemade sauces always taste better, especially when served straight away with a favourite dish. I mean, preparing something with love and care always makes you appreciate it much more!
Once you make it, this avocado pesto has a variety of uses. Here, I used pesto pasta as an example because this is often a go-to for many people as an uncomplicated, yet nourishing meal. But you can also:
- Spread it on toast and top with fresh vegetables
- Stir it into salads
- Use it as a dip for fries
- Add it to wraps, burgers and sandwiches
- Use it as a topping for homemade pizza
Customise by adjusting the ingredient amounts to your liking. For example, if you want it to be more on the savoury side, add a smaller amount of lemon juice, or leave out the soy sauce if you don’t want it to be salty.
Let me know in the comments: do you like making your own pesto? What is your favourite way to use it?
Easy Pea and Avocado Pesto Pasta (Vegan and Oil-free)
This pea and avocado pesto has a distinctively light and fresh flavour. Vegan and ready within minutes, it's not only great as a creamy pasta sauce, but also a dip or a spread!
- 1 ripe avocado
- 1 cup peas, either thawed from frozen or canned
- 1 clove garlic
- 1 large handful fresh basil
- 1/2 tsp garlic powder
- 1 tbsp soy sauce
- 2 tbsp nutritional yeast
- juice of 1 lemon
- salt and pepper to taste
- 2 cups pasta of choice, dry
- 1/2 cup cooked chickpeas
- fresh tomatoes
- chopped brazil nuts
- 1/4 cup green peas, either thawed from frozen or canned
Cook pasta according to packaging instructions.
To make the pesto, simply place the ingredients into a blender or a food processor and blend until very smooth (or, keep it chunky).
Allow the pasta to cool for 5-10 minutes before stirring in the pesto, the chickpeas and the extra green peas. Serve with fresh tomatoes and chopped brazil nuts. Best when eaten straight away.
Lots of love, Maria ♡
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