recipe by: Elysia Arseneau
The avocados in this easy, dairy-free pesto recipe add a richness and silky consistency that only avocadoes can add. It is delicious when tossed with pasta, used as a salad vinaigrette, spread as a base for bruschetta, or used as a mayo substitute on sandwiches and burgers.
Avocados are known for their heart-healthy monosaturated fatty acids: alpha-linolenic acid (an omega-3 fatty acid) and oleic acid. They are also a good source of panthothenic acid, dietary fibre, folate, vitamins K, B6, E and C, and potassium. Did you know that avocados actually contain more potassium than bananas? Basil is also good for the heart. Thanks to its beta-carotene (vitamin A), basil helps protect the body’s epithelial cells and prevents free radicals from oxidizing cholesterol in the blood stream. It also has anti-inflammatory effects and anti-bacterial properties.
Yield: 2 cups
Serving size: 2 tbsp
Note: You can prevent browning by pressing a piece of plastic wrap directly to the surface. This Avocado Basil Pesto keeps in the refrigerator for up to 5 days.
This recipe was featured in the blog series "My BCB Journey" in the post called "What the Elimination Diet REALLY Looks Like". Read more by clicking the image below!
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