Avocado Oil PESTO! Pesto is so versatile that it is worth preparing for you and your family. It spreads well on pizzas or sandwiches, pairs wonderfully with pasta or chicken, and can even be used as a salad dressing or dip! This recipe uses avocado oil to give your pesto a light and creamy texture that is irresistible so it will be easy to sneak in those healthy fats!
Avocado Oil Pesto
Preheat oven to 375 degrees F
Spread chopped walnuts on cookie sheet and put in oven for about 5-7 minutes. Checking once halfway to shake around.
While walnuts toast up, prepare your other ingredients. Grate your parmesan, mince the garlic. When walnuts are done, let cool a few minutes.
Add the walnuts, garlic, parmesan, basil and spinach into a food processor or blender and blend until just mixed.
Then, slowly drizzle in the avocado oil as you blend until you reach a desired consistency. The less oil, the thicker it will be.
Add the juice of ½ a lemon and salt to taste. Blend.
*Use within 5 days. Otherwise divide portions into a silicone ice cube tray and put into the freezer for up to 5 months. That way you can take out smaller portions each time you’re in the mood for some creamy pesto!
This post is from Georgeanne Schievink who is an aspiring recipe developer. You can find her on Instagram @eat_to_lift__ . Georgeanne works as a personal trainer and health coach and spends her free time whipping up healthy and delicious recipes. Follow along to get access to workouts and the reality of eating healthy on a busy schedule and tight budget!