Creamy avocado pesto that is vegan, oil free, and gluten free. A frugal plant based pesto recipe for the family done in under 20 minutes.
Today I would like to share a very healthy and frugal dinner meal for a whole food plant based diet. There is no oil added to the meal and you can leave out the salt. This recipe is also great for weight loss as it is high in protein and filling. It will fuel and restore your body with important vitamins and minerals and it is great if you are on a budget.
Creamy Avocado Pesto
You can use this fresh avocado pesto over spaghetti with added diced tomatoes. You can also use it as a spread or dip. To prepare the creamy avocado pesto you simply add the ingredients into a blender and you are done. In the meantime you can prepare your spaghetti or other food.
This meal is great for a quick dinner as well as a “leftover” dinner idea. I always stock up on avocados when they go on sale and keep them in the fridge to last.
I have a basil plant in my kitchen and use the leaves on salads, sandwiches, pasta dishes and more. Fresh herbs really make your food taste better and they come with great health benefits.
Creamy Avocado Pesto Pasta (V, OF) |
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Yields: 4
- 1 can chickpeas
- 1 avocado
- 15-20 basil leaves
- 1 T pine nuts (or cashews/sunflower seeds)
- 3 cloves garlic
- 1/2t salt
- 2-4 tomatoes
- 1 lemon (juice)
- 1/2 cup water
- 12 oz. spaghetti (or other pasta)
- Cook the spaghetti according to the package.
- Drain the chickpeas and rinse. Cut up the avocado, remove the core and scoop the avocado into a food processor. Add all the rest of the ingredients except the spaghetti and tomatoes and blend. Dice the tomatoes.
- Mix the pesto with the spaghetti and divide into 4 servings.Top with tomatoes.
- Total time: 20
Nutrition
- Calories: 550
- Fat: 10.6 grams
- Carbs: 100 grams
- Protein: 23.5 grams
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