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.

Creamy Avocado Pesto
(Serves 2-3)

Ingredients
  • 1 Avocado
  • 1 handful of fresh basil
  • 1 handful of fresh spinach (about 2 cups)
  • 1-2 cloves of garlic
  • 4-5 slices of sundried tomatoes (soaked if too hard to process)
  • 1 tablespoon extra virgin olive oil
  • 1 package of Seatangle Kelp noodles

Instructions

  • In either a Vitamix or a food processor blend everything until perfectly dreamy and creamy (except noodles!). 
  • Serve over Kelp Noodles. 
  • For the noodles, simply put in a bowl and pour warm water cover them to loosen them up. Once your pesto is ready the noodles should be ready as well. I like to prepare this the night before and let the pesto marinate the noodles, so by lunchtime everything is wonderfully soft and creamy.

In the picture above I served with a sprinkle of Nutritional Yeast and a small side salad.

So easy and even better than carbo-loading!

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