When I started eating lots of vegan recipes, at first it seemed daunting. How would I feed myself? But i quickly realized they can be some of the most creative, delicious and beautiful recipes out there!
Fast forward to today, and i’ve devoted my life to inspiring people to eat lots of vegetables in delicious ways. My forte? Veggie-packed recipes that are tasty, healthy, and pretty simple to make. You have 3 chances per day to eat yummy foods plant based. Why not start now?
This “Avocado Pesto On a Budget” makes eating food plant-based fun, healthy, and most importantly: delicious!
- 1 cup of pistachios (walnuts will work too)
- 2 large, very ripe avocados
- 2-ounces of fresh basil leaves
- 4 garlic cloves
- 1 teaspoon of cumin
- 1/8 cup of olive oil
- Salt and pepper, to taste
- Pasta of your choice
- 1/4 fresh lemon
In a medium pot over medium-high heat, cook the pasta according to the directions on the package.
While the pasta cooks, add the pistachios to the bowl of a food processor or high-powered blender and pulse until the nuts are broken down.
Add the avocados, basil, garlic, cumin to the bowl of the processor and wiz it on high. While the pesto is forming, slowly add the oil to the mix. Stop and scrape down the sides and taste. Add any salt or pepper at this time.
Drain your pasta, reserving 1 cup of the pasta water. Add the pasta and pesto in a large mixing bowl and toss around. Use the pasta water to thin out the pesto. A drizzle of fresh lemon juice, a little more salt and pepper to top it off.