Summer is just around the corner and all of my herbs in my garden are just itching to be cooked! Whether you have a garden and want to use what you’ve worked hard for or just buying the fresh basil from the store this recipe is a hearty vegan recipe that will keep you full! If you’re not willing to have a meal with out meat and dairy both grilled chicken and Parmesan cheese are great additions for the animal protein lovers.
Avocado Pesto
Ingredients
- 1 pound or package of whole wheat spaghetti noodles
- 1 bunch fresh basil, reserve some leaves for garnish
- ½ cup pine nuts
- 2 avocados, pitted and peeled
- 2 tablespoons lemon juice
- 3 cloves garlic
- ½ cup olive oil
- Sea salt
- Freshly ground black pepper
- 1 cup julienned sun-dried tomatoes
- 1 can artichoke hearts chopped
Procedure
1. For the pesto combine basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor.
2. Process until smooth. Season with salt, pepper, and cayenne.
3. Place in bowl, cover, and set aside.
4. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and allow to cool for a couple of minutes.
5. Toss pasta with pesto and chopped artichoke hearts.
6. Divide pasta among serving bowls and place sundried tomatoes on top of the pasta.
7. If desired garnish each serving with a few basil leaves.
8. ENJOY
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