Avocado Lemon Basil Pesto
Recipe type: sauce
Cuisine: dairy, egg, soy and gluten free, vegan
Serves: 3-4 servings, recipe doubles easily
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.
  • 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
  1. 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.
  2. 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.
  3. 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
Recipe by spabettie at https://www.spabettie.com/avocado-lemon-basil-pesto/