I LOVE avocados and almost any raw foodie shares the same affinity for the dreamy, creamy fruit. I usually use it as a star player in any salad or dish I prepare, relying on the full fat to bring all of the flavors together. Naturally, avocados have found a way into my pesto, as well.
So easy and even better than carbo-loading!
Creamy Avocado Pesto
Servings: 3
Equipment
Ingredients
- 1 avocado
- 1 handful fresh basil
- 2 cups fresh spinach
- 1-2 cloves garlic
- 4-5 slices sundried tomatoes soaked if too hard to process
- 1 tbsp extra virgin olive oil
- 1 package Seatangle Kelp noodles
- nutritional yeast to garnish
Instructions
- Prepare the noodles. Place them in a bowl and cover with warm water to re-hydrate while you prepare the pesto.
- In either a Vitamix or a food processor, blend everything until perfectly dreamy and creamy (except noodles!).
- Once your pesto is ready, the noodles should be ready as well.
- Scoop the pesto into your kelp noodles and gently toss to cover.
Notes
I like to prepare this the night before and let the pesto marinate the noodles, so by lunchtime everything is wonderfully soft and creamy.
I served with a sprinkle of nutritional yeast and a small side salad.
