Lemon Avocado Pesto
/In this heat of summer your garden is likely bursting with basil or perhaps you have just picked up a beautiful, heaping bunch from your local's farmers market... it's time to get those herbs to work! I'm so excited to share this new pesto recipe because it's so amazingly easy and full of flavor that I was licking the spoon - plus it really showcases basil's amazing heart-healthy benefits! Like other members of the mint family, basil inhibits plaque from forming on the lining of the blood vessels that can lead to cardiovascular disease. Basil is also a powerful anti-bacterial, anti-oxidant and digestive aid. Plus, basil's anti-inflammatory properties help protect our brain cells from damage.
This pesto can be used as a dip for veggies or as a pasta or raw zoodle topping or even a dollop over grilled salmon or chicken. Or you can just lick if off your fingers. You can add a bit more water or olive oil, 1 tablespoon at a time to create as loose a consistency as you prefer.
Thanks to my friend Ulrika for encouraging me to start jotting down my recipes as I'm cooking so that I can actually make them again and share them with you all!
Serves: 4 generous servings
Ingredients
- 2 cups basil, coarsely chopped (or hand-torn)
- 1 cup parsley, coarsely chopped (or hand-torn)
- 1/4 cup fresh squeezed lemon juice
- 1/2 avocado
- 1/4 cup pepitas (pumpkin seeds), raw or soaked
- 3 cloves garlic, minced
- 4 tablespoons pure filtered water
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon coarse sea salt
Instructions
- Pulse pepitas and garlic in a food processor until coarsely chopped.
- Blend in basil and parsley along with 1/4 cup of the olive oil.
- Pulse in lemon juice, avocado and water and then slowly drizzle in the rest of the olive oil. Add salt to taste.
- Best if stored in a tightly-sealed jar in the fridge and used within 2-3 days (if you can keep it around that long).
Enjoy!
