Avocado Pesto - Vegan and Oil Free

Name: Avocado Pesto - Vegan and Oil Free
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Italian, Mediterranean, European
Ingredients: 1/4 cup (30 g) pine nuts; 1 medium avocado, 130 g; 4 oz (113 g) fresh spinach or basil; 3 tbsp (45 g) lemon juice; 6 tbsp (30 g) nutritional yeast; 2 tbsp (30 g) minced garlic; 1 tsp garlic powder; 1/2 tsp salt, to taste

3 steps

Prep:5minCook:5min

Anyone else love pesto, but hate how oily it is? I've made lower oil pesto before, but now I'm fully going none, and instead using avocado for my fat. Hey look, I actually used pine nuts here too! (not peanuts this time lol, but I won't judge). Nutrition facts are for a 2 tbsp (32 g) serving

Updated at: Wed, 11 Dec 2024 02:27:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories44.9 kcal (2%)

Total Fat2.8 g (4%)

Carbs3.3 g (1%)

Sugars0.2 g (0%)

Protein2.1 g (4%)

Sodium111 mg (6%)

Fiber1.5 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

¼ cuppine nuts

130gavocado

medium

113gfresh spinach

or basil

45glemon juice

30gnutritional yeast

30gminced garlic

1 tspgarlic powder

½ tspsalt

to taste

Instructions

Step 1

In a dry pan over medium heat, toast your pine nuts (1 oz is about 1/4 cup) for about 3 minutes, until they are fragrant and begin to brown. Any other nuts will work here; or use pumpkin seeds to make it nut free. Transfer to a food processor

pine nuts¼ cup

Step 2

Blend the nuts with the rest of the ingredients until a smooth sauce forms. I've used fresh spinach here, but frozen spinach or fresh basil will work just as well. Grated cheese will work in place of nutritional yeast. Thin with water or lemon juice if desired