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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I have experienced chronic adrenal fatigue and completely understand what you may be going through. It is frustrating to feel like something is not right in your body and no one can tell you what is going on.