Basil Pesto – Perfection


basil pestoI’ve always sorta liked pesto, but it really varied. If it was made with pine nuts, I didn’t like it (not a big fan of pine nuts). If it had too much olive oil, I didn’t like it (I recently started liking olive oil, certain kinds). I could NEVER eat it plain, it always made me feel icky. It always had to be masked with some other mild dish. However, everything has changed.

There was a sale on organic avocados the other day, so I had to buy a lot. Right? Well, since I had all these perfectly ripe avocados, I didn’t want them to go to waste. I ate half of one, then made chocolate pudding. I still needed to make something else… I knew I wanted to make zucchini pasta for dinner, so I tried to think of a creamy, delicious sauce. Then an idea popped up! I’ll make pesto, but with avocados and some of my sprouted walnuts. Now THAT’s a pesto I so greatly enjoyed. I couldn’t stop dipping my fingers in it. It was creamy, it was rich, it was bursting with basil flavor and a slight tanginess from the lemon. Wow, I couldn’t get enough. All I wanted was gluten free sourdough bread to spread the basil pesto goodness all over.

When I added it to the rest of my dish, it brought everything together. Oh my goodness. I served it to my brother (who was once again, over for dinner) and he kept adding more and more pesto. When my brother likes something I make, then I know it’s good. However, now I’ve started something. He keeps asking when another dinner will be, begging me to make another delicious dish. Pressures on!

Like all pestos, this is good on so many dishes! Try it out and see if it compares to any of your other pesto’s, I guarantee you will love this more!

INGREDIENTS: Makes about 2 cups

  • 1 1/2 cups tightly packed organic basil leaves
  • handful of organic sprouted walnuts
  • 3/4 cup mashed organic avocado (about 1 large avocado)
  • 2-3 tablespoons freshly squeezed lemon juice
  • 1 clove raw garlic
  • 1/2 teaspoon himalayan sea salt (or to taste)
  • 1-2 tablespoons water, if needed

DIRECTIONS: 

  1. Blend all ingredients together in a food processor (or blender), adding water as needed to reach desired consistency. Add more lemon juice or salt to taste. I liked a lot of lemon juice.
  2. Store in a glass container, in the fridge for up to 5 days
  3. ENJOY!! 🙂 Yummm…

 

A girl who actually really likes pesto now,

Emma 

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