Avocado Lemon Basil Pesto

Avocado Lemon Basil Pesto – this quick and easy pesto sauce brings bright flavor and vibrant color – use as a dip or a spread, and over fresh pasta!

I have been craving pasta lately, but still want light and fresh flavors that aren’t always associated with a pasta craving.

Picking fresh tomatoes and basil from the garden, and whipping up a simple lemon basil pesto to drop fresh cooked pasta and tomatoes in – craving satisfied.

My friend Kathy Hester’s latest book hits shelves next week – September 1 – and I was lucky to receive an advance copy to review and cook from. The Easy Vegan Cookbook is a must-have cookbook for vegans with families, busy schedules, limited budgets and hearty appetites for healthy food that simply tastes good.

Packed with 80 recipes, The Easy Vegan Cookbook shows us how to make vegan food that is fast, easy and flavorful. From Veggie Potpie Pasta and Red Curry Peanut Noodles to Veggie Vodka Sauce Pasta and One-Pot  Vegetable Lo Mein, my pasta cravings are more than covered.

For midday mealtime, Sloppy ‘Shrooms and All Natural Carrot Dogs are a fun lunch option. Next up on my list are the Spicy Cauliflower Po’ Boy and the Drunken Sweet Potato BBQ. It is like Kathy was thinking of me with those recipes. There is something for every taste and craving in this book.

With Pecan Coconut Chocolate Chip Bars and Orange Chocolate Mousse Parfait, desserts are approachable and amazing, too.

This recipe for Avocado Lemon Basil Pesto could not be easier. In the time it takes to boil water and cook pasta noodles, you can quickly make the pesto in your blender. Five ingredients plus water, salt, and pepper, whipped to a smooth sauce with time to spare.

Avocado Lemon Basil Pesto

Don’t let the specialty basil intimidate you. If you don’t have lemon basil, you can use regular basil and add lemon zest, extra lemon juice or another lemony herb like lemon verbena or lemon balm. This rich, creamy pasta sauce comes together in minutes and has a bright lemon and herb flavor.

YIELD: 3-4 servings, recipe doubles easily

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1 medium ripe avocado
1/2 cup (12 g) fresh lemon basil (or substitute regular basil)
1 (2- to 4-inch [5- to 10-cm]) sprig fresh thyme
1 tablespoon (3 g) fresh oregano leaves
1 tablespoon (15 ml) lemon juice
1/2 teaspoon salt, to taste
Pepper, to taste
1/4 cup (59 ml) water plus more if needed

INSTRUCTIONS:

Scoop out the avocado. Put the avocado flesh, lemon basil, leaves from the thyme and oregano, lemon juice, salt and water in a blender and blend well until the herbs are puréed.

If the purée is still too thick, add 2 more tablespoons (30 ml) of water and blend again. Toss with the cooked whole-wheat angel-hair pasta.

Per serving: Calories 94.4, protein 2.1 g, total fat 8.7 g, carbohydrates 5.5 g, sodium 0.2 mg, fiber 5.5 g

So fresh and flavorful, in about fifteen minutes!

reprinted from The Easy Vegan Cookbook copyright © 2015 by Kathy Hester. published by Page St. Publishing. book photos by Ann Oliverio.

printable recipe: