RECIPE: Lightened-Up Creamy Avocado Basil Pesto (no oil added)

INGREDIENTS

·            1 cup packed fresh basil leaves

·            1/2 large ripe avocado

·            2 cloves garlic

·            2 tablespoons pine nuts

·            1 tablespoon fresh lemon juice

·            3 tablespoons water, plus more if necessary

·            1/4 cup grated parmesan cheese

·            sea salt, to taste

INSTRUCTIONS

1.  Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl and stir in the cheese.

2.  Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

NOTES

Toss in 1/2 cup spinach for extra nutrition

You can omit the pine nuts, but I think they add a nice flavor.

New to pesto? Here are some delicious ways to enjoy it:

-Toss 1/4 cup in with some whole grain or gluten free pasta for an easy weeknight dinner. Add chicken for extra protein.

-Stir into cooked quinoa and add a few cherry tomatoes for an easy weekday vegetarian lunch.

-Spread it on toast and top with a few other extras like sliced tomatoes, avocado, sprouts and chia seeds

-Use it as a sandwich spread for your grilled cheese; it’ll add a ton of flavor!

-Toss in 1/2 cup spinach for extra nutrition!