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

Prep Time15 mins
Course: Condiment
Cuisine: American, Vegan
Keyword: Sauce
Servings: 3

Ingredients

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.

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