Vegan Avocado Pesto (oil-free, gluten-free)
Creamy vegan avocado pesto is bright, flavorful, packed with greens and is WFPB friendly, gluten-free, oil-free, nut-free and only takes 15 minutes to make.
Ingredients
- 2 cups spinach
- 2 cups fresh basil
- ½ avocado
- 1 small lemon juiced
- 3 garlic cloves
- salt to taste
- 3 tablespoon vegan parmesan optional (can sub nutritional yeast)
- 12 oz uncooked pasta I used lentil pasta
Instructions
- Boil water and cook the pasta.
- Add spinach, basil, avocado, lemon juice, garlic cloves, salt and vegan parmesan into the food processor. Blend until completely combined, scraping down the sides as necessary.
- When the pasta is done, strain and rinse if it's gluten-free. Stir the pesto into the pasta and enjoy!
Notes
Optional Mushrooms: add sautéed mushrooms to the top! I simply just cooked them in a pan you can use veggie broth or a little olive oil and cook until they are nice and golden brown.
