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!
Comments will be approved before showing up.
This vitamin is a hot topic here at NutriChem. Many customers come in asking for information about natural supplements for heart disease prevention and osteoporosis. Vitamin K2 comes up when discussing these important topics!