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:
- 1 medium ripe avocado
- ½ 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
- ½ teaspoon salt, to taste
- Pepper, to taste
- ¼ cup (59 ml) water plus more if needed
- 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
oh Holland says
Not much of a cook, but I *can* stir, and this is a delectable, doable dish for the likes of me. I even bought a basil plant today with this recipe in mind.
Sippitysup says
The versatility of avocados never ceases to amaze me! GREG
Trish says
Oh my goodness this sounds KILLER! Love the addition of the herbs. 🙂
Tracy says
Made this tonight – everyone loved it,including the very non veg son! Thanks for another great recipe!
Kristina Sloggett says
awesome, Tracy – so happy everyone liked it, that’s a win!
Lucy says
I was just sent a copy of this cookbook! I can’t wait to try some of the recipes. This one looks delicious!
Kristina Sloggett says
you’ll love the book, Lucy! and yes, this one will definitely be a repeat often here, so easy!
Elle says
This looks simple and fabulous. Definitely trying this sauce! Thanks.
Kristina Sloggett says
enjoy, Elle! we are loving this one!
Julia says
I love that you used avocado in this pasta. That is such a great idea and I bet it adds a creamy texture!
Kristina Sloggett says
very nice texture, Julia! and so flavorful…
Bianca says
I got Kathy’s book to review as well, and I can’t wait to get started. Probably definitely making the carrot dogs! This sauce sounds great. What kind of pasta did you use? It looks so fun!
Kristina Sloggett says
I will be making those dang dogs soon 😉 the pasta… I don’t even recall what the name of the noodle shape is, it was a fun one from our local market. kinda like a penne with a curly edge to it!
Joanie @ Zagleft says
I love lighter sauces with pasta, especially this time of the year. This pesto sounds so easy and looks so creamy and delicious.
Kristina Sloggett says
SO easy, Joanie! the pasta took longer to cook 😉 and yep, this is a perfect dish for still summer (YES we are STILL in summer, HA!).
Laura @ Sprint 2 the Table says
Vegas is going to love you. I swear she’d eat pasta for every meal if she could. Not that I’d ever kick it out of bed…
Kristina Sloggett says
I would too, Vegas. I. would. too.