For this recipe I just threw a bunch of ingredients into a blender, whipped it up, it tasted DEEELISH but I totally forgot to write any measurements down! Per usual…
That’s pretty much how it goes every time I cook.
I am notorious for not measuring which is definitely why I am NOT a baker. I just throw things together. It’s cool though because it always tastes delicious, and that’s what counts! The trouble comes when someone asks for a recipe and have NO IDEA how I made it. That’s one of the many reasons I started this blog, to record recipes I make and be able to share them with you guys!
Anyways…I made this 2 nights ago because I was CRAVING pesto. Like I wanted to pour pesto on top of everything in sight. I’m not a fan of store bought pesto, mainly because of the yucky ingredients and preservatives. I mean…pesto should NOT have a long shelf life. It’s made with fresh ingredients that according to nature, should last no longer than a week (unless you freeze it). Plus store bought just doesn’t taste the same, and it always has milk and cheese in it. No thanks. If I’m going to eat cheese (I’m lactose intolerant), it’s going to be the good stuff! Like fresh goat cheese or mozzarella from the Italian market. I pick my battles…and milk curds that have been bottled up in a jar sitting on the shelf for 6+ months is just not one of them.
Of course I have to share the benefits of this pesto, because what would one of my recipes be without learning all the amazing benefits!
BENEFITS OF CREAMY AVOCADO PESTO
fights viruses and infections
helps protect your liver
aids in digestions
helps to reduce acne
On to the important part…the recipe! It’s gluten free, dairy free, vegan, all the good stuff, none of the bad. This took less than 5 minutes to whip up. You basically just throw everything into a blender, blend (duh), and boom there ya have it, SUPER delicious and creamy pesto that is packed full of flavor to pour over your favorite gluten free pasta, dip veggies in, mix into a salad, drizzle over eggs, whatever your heart (and belly) desires.
Feel free to use this as a base and play around with measurements to make things more creamy, less creamy, change the thickness or flavor. It’s all up to you!
CREAMY AVOCADO PESTO
- 1 cup of packed fresh basil leaves
- 1 cup of packed fresh spinach
- 4 tbs of olive oil (or avocado)
- 1/2 avocado (peeled and pitted)
- juice of 1 lemon
- 3 cloves of garlic (peeled)
- 1/3 cup of cashews (option to switch this out for pine nuts or brazil nuts)
- sea salt and pepper to taste
- water as needed
- Add all ingredients to a blender and blend until completely smooth and creamy. You might have to stop to scrape down the sides or add a little bit more olive oil or water.