Is there anything that screams “summer” more than pesto? Ok, some may argue barbecues, boating or ice cream scream “summer” a little louder. But in that argument, I’ll be holding strong with pesto.
Last weekend at the Farmer’s market, I bought some beautiful bunches of pesto basil at my favorite organic stand. While I do have some favorite go-to vegan pesto recipes, most call for oil. Those that don’t use oil call for tofu to get a creamy texture. And while I’m not soy-free, I do try to provide as many soy-free recipes for my readers as I can, for those who are. So I wanted to make a pesto without oil and without soy. And since most vegan pesto recipes call for nutritional yeast as well, I thought I would leave that out, too, to create something a little off the beaten pesto track. With these parameters in mind, I decided to make my first foray into the world of avocado pesto — a creamy confluence of buttery avocado and aromatic basil.
This pesto sauce recipe makes enough sauce to liberally cover about a pound of spaghetti pasta. Should you want your sauce on the lighter side, add slowly to the pasta and use the leftover sauce as a dressing or dip — it is delicious in either form. Or, for those true pesto lovers out there, feel free to go all-out and add it all.
The one thing about this recipe is that, like many avocado dishes, it does tend to “turn” in color the longer it is kept. Therefore, I would suggest making this one “to-order” — though I have to admit I did eat some less flattering-colored leftovers of this and didn’t die.
Apparently, I am a big pesto lover. Here are some other pesto recipes I’ve posted on this site over the years:
- Pepita-Parsley Pesto
- Spaghetti Squash with Spinach-Basil Pesto
- Asparagus Pesto
- Kale Pesto Lasagna (created before I was vegan, but a vegan option is included in recipe)
1 lb. gluten-free pasta
2 ripe avocados
1 bunch fresh basil, washed
1/4 cup fresh lemon juice
1/2 cup water
1 tablespoon organic unpasteurized miso paste (use chickpea miso to keep soy-free)
2 tablespoons raw sesame tahini
2 small cloves garlic (or 1 large clove)
1 teaspoon sea salt
1. Cook pasta according to package directions and set aside.
2. Combine remaining ingredients in a food processor and process until smooth and no avocado chunks remain.
3. Pour sauce over cooked pasta and toss to combine. Serve immediately for best presentation.