Store-bought pesto these days is filled with added junk. Look at any labels and I bet you will find added nasties – inferior vegetable oils (canola, sunflower, safflower), anti-caking agents, loads of salt, and crappy cheese.
This recipe is healthy to boot and ridiculously simple and quick to make. Use it to mix through pasta, zucchini noodles or just as a salad dressing. This recipe makes around 2 – 3 serves.
- 2 avocados
- Around 15 fresh basil leaves
- 2 cloves of garlic
- ¼ cup of nutritional yeast (found in health food stores. For more on nutritional yeast, see my post here.)
- 2 tablespoons of olive oil
- Sea salt, to taste
- Pinch of chilli flakes (optional)
Combine all ingredients in a food processor and blend well.
Use around half a cup as suggested above, or as a sandwich spread or dip with vegetable sticks.
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