Twisted Avocado Pesto
Combine wonderfully earthy tastes and vibrant tones to form this vegan, nut-free pesto that will leave your tongue craving more.
Ingredients
| 5 | baby portabella mushrooms | |
| 2 1⁄2 | hass avocado | |
| 4 | T | basil |
| 2 | T | parsley |
| 2 | T | vegan broth |
| 4 | scallions | |
| 2 | clv | garlic |
| 2 | t | avocado oil |
| 1 | T | lemon juice |
| 1 | lb | whole wheat rotini |
| 2 | ds | salt & black pepper |
| ds | crushed red pepper (to taste) |
Servings
| Yield | |
|---|---|
| Prep time | 20 minutes |
Instructions
Cook pasta in salted, boiling water.
Meanwhile, heat vegan broth over medium heat in a separate pan. Cook mushrooms and scallions for 7 minutes, stirring infrequently.
Use a food processor to mince the herbs.
Add minced garlic to the hot pan for 2 minutes before transferring all the ingredients into the food processor. Process lightly.
Scrape avocados into processor, along with lemon juice.
Add oil while ingredients are fully processed- until relatively smooth. Season to taste.
Add pesto to warm pan, along with the drained pasta. Mix gently to completely combine.
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