Homemade Avocado Walnut Pesto
Enter in the epitome of my dairy-free dreams! This sauce is one that has the power to take any meal up a few notches: breakfast: eggs, lunch: sandwich, dinner: pasta. The options are truly endless! This brings flavor to the table along with fresh basil, the creaminess from avocado, and omega-3 fats from the walnuts, too. All rolled into one, this is truly like nothing you can find in stores!
Ingredients:
2 cups walnuts
2 cups basil leaves, stems removed
4 cloves garlic
1 ripe avocado
1 cup extra-virgin olive oil
a few shakes of pepper + pink salt
1/3 cup water*
Directions
Toss the walnuts in a blender or food processor and blend until a paste forms.
Add all of the remaining ingredients and blend until smooth.
Serve with toast, pasta, eggs, salad, or whatever else you’re craving!
Store leftovers, if any, in an airtight container or jar for up to about 10 days for best results.
Notes:
If you’re making pasta with this, use the pasta water to thin the pesto instead of getting it fresh to reduce waste!
Due to avocado being part of the pesto mix, leftover pesto may slightly brown if not stored with the avocado’s pit. It will still taste the same, but feel free to add a squeeze of lemon juice before storing, if desired, to retain the color a bit longer!
