Avocado Pesto is deliciously creamy and doesn’t contain any cheese. I would like to call this a healthy pesto :). Pesto is my go to sauce for pizza or pasta. This is perfect for vegan diet. Avocado is so creamy that one cannot figure out the absence of cheese in Pesto. It tastes great with pasta, as a dip or with quinoa when tossed with veggies. The flavor of this pesto is enhanced by adding a lil bit of crushed red chilly flakes to give it a savory touch.
avocado 1 deseeded, pitted and sliced
basil leaves 1 cup
garlic 3 pods
crushed red chilly flakes 1/2 tsp
salt 1/2 tsp or per taste
pepper powder 1 tsp
olive oil 2 tablespoon + 1 tsp
water as needed
In a skillet heat a tsp of olive oil and add the washed basil leaves.
Cook on low flame till slightly wilted and let cool completely.
In a food processor, add the avocado slices, almonds, crushed red chilly flakes, basil leaves, garlic, salt, pepper and olive oil.
Grind into a smooth paste by adding lil by lil water.
Transfer to a container and enjoy.