This vegan avocado pesto pasta recipe is a creamy twist on traditional herb pesto. It's loaded with nutrients and healthy fats and ready in 15 minutes!
gluten free pasta, cooked using package directions (2 oz per person)
2ripe avocados, halved, pitted and flesh scooped out
1cup(tightly packed) fresh basil (or large handful)
1cup(tightly packed) fresh baby kale
½cuphemp seeds
2-3tablespoonsnutritional yeast
zest of 1 lemon
juice of 1 lemon (3-4 tablespoons)
2clovesgarlic, roughly chopped
2tablespoonvirgin olive oil (or neutral oil)
2-3tablespoonswater to thin (optional)
Instructions
For the pasta, bring a large pot of salted water to a boil and prepare according to package directions.
While the pasta is cooking, blend the pesto by adding all the ingredients to a high powered blender or food processor and blend until smooth.
Gently toss with gluten free pasta or spiralled zucchini until well coated.
Top with chopped tomatoes, basil and a slice of lemon.
Notes
Reserve some pasta water right before you drain the pasta to loosen up the pesto if it becomes too thick.Add the pesto to the pasta when the pasta is hot. This will allow the past to soak up all the yummy flavors.Best to eat your pesto right after you make it since avocados have a tendency to brown from contact with air (oxidation).