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Avocado Pesto

Print Recipe

Equipment

  • Food processor
  • Glass Tupperware

Ingredients
  

  • 1/4 cup cashews not raw
  • 2 Tbsp olive oil
  • 1 medium avocado skin and seed removed
  • 2 1/2 cups basil
  • 4 cloves garlic
  • 5 Tbsp lemon juice about 1 full lemon
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 3/4 cup coconut milk unsweetened
  • 1/2 cup freshly shredded romano one could use parmesan or asiago as well *optional

Serving Suggestions:

  • 1 box edamame noodles

Instructions
 

  • First, add nuts to the food processor and blend.
  • Add avocado, oil, milk, garlic and lemon juice to the food processor and blend until smooth.
  • Add basil one cup at a time and blend in the processor with mixture until smooth.
  • Taste, and add salt to preference.
  • Serve with your favorite low-carb pasta (our favorites are edamame pasta or shirataki pasta)

Notes

  • Add more coconut milk in ΒΌ cup increments if you prefer a thinner texture.
  • If you omit the cheese you may want to add more salt to taste.
  • Garnish ideas: with basil, parsley, more cheese, sliced cherry tomatoes or sun dried tomatoes