Rating5/5 (from 1 ratings)5
Yieldmakes about 2 cups
2 cup basil leaves (or one bunch)
¼ cup walnuts
1 teaspoon salt, or less if desired
1 tablespoon olive oil, raw
¼ cup water, (or more if needed)
4 small summer squashs or zucchinis, julienned
1 spring onion, chopped
1. Wash basil leaves and spin dry. 2. In food processor pulse basil leaves until in tiny pieces 3. Add walnuts, onion, avocado, salt, and olive oil. Pulse until creamy paste. 4. Add 1/4 water and blend again. Consistency should be loose like yogurt.
I put this on top of julienned squash. The smaller the squash the sweeter it will be. Stir around and enjoy!
Bitt's ThoughtsBy bitt
I have been altering vegan pesto recipes for years to get the perfect one. The key is the avocado which makes is creamy. Excuse the picture, I had already eaten half before I realized I should take a photo.
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