Raw Avocado Pesto

There's nothing in this world that I love more than avocados. I think a couple slices of creamy avocado tastes good on just about anything: pizza, toast, stir fries, even in milkshakes (don't judge me, I swear it's good). I'm always looking for new ways to incorporate avocados into everything I eat.

I bought a living basil plant the other day and was excited to try my hand again at making pesto. I've attempted pesto a couple times but am always dissatisfied with the end product. The first time, I didn't make enough pesto to cover my whole dish. The second time it wasn't salty enough and just tasted totally bland. The third time it was too olive oily. Normally, I'd give up on something by this point, but since I love pesto (and vegan pesto is so hard to find) I decided to try it again. 

Instead of following the conventional rules of pesto (basil, pine nuts, olive oil, salt, garlic, parmesan) I switched things up a bit. Fresh basil leaves were blended with A WHOLE AVOCADO, nutritional yeast, crushed garlic, salt, pepper, and olive oil. This sauce was completely nut-free but totally worked. It was delicious! This pesto has a lighter flavor than one you might find in a restaurant. The avocado kind of dilutes the basil a bit, so it's creamy and mild. If you want the basil to be the star of the sauce (as opposed to the avocado), add an extra cup of fresh basil leaves. I smothered some raw zucchini noodles in the pesto sauce and topped my meal with fresh chopped Roma tomatoes and sun-dried tomatoes. This sauce would be awesome on sandwiches, regular pasta, and pizza! 

Sorry for the not very pretty photo :(

Raw Avocado Pesto

-1 whole ripe avocado

-2.5 cups fresh basil leaves

-1 tbs Nutritional Yeast

-1 tbs crushed garlic

-2 tbs Extra Virgin Olive Oil, plus more if necessary

-salt to taste (you need quite a bit)

-pepper to taste

Scoop the avocado out of the skin and place in a blender. Pour the basil leaves, nutritional yeast, crushed garlic, salt, pepper, and olive oil in the blender. Blend until smooth, adding more olive oil if your sauce isn't smooth enough. Taste along the way and add more salt if necessary. 

Toss raw avocado pesto on top of raw zucchini noodles, warm pasta noodles,  pizza, or spread on a sandwich. Be careful about heating this sauce up at all, avocado tends to get weird and brown when exposed to high heat. Enjoyyyyy!!