Avocado-Pesto Sauce (Gluten-free, soy-free, grain-free, dairy-free)
So creamy and rich, yet low-carb and dairy-free, this Avocado-Pesto Sauce should be rubbed on salmon, as a base for scallops, for a salad dressing, in a slaw, drizzled over eggs, stirred into mashed potatoes ... or, in this case, tossed with tangy feta, sweet tomatoes, fresh basil, and low-carb, plant-based shirataki noodles. I would have sworn this was high-carb comfort food had I not just made it myself!
Creamy, Avocado-Pesto Sauce (Gluten-free, soy-free, grain-free, dairy-free)
1 ripe avocado, peeled and seeded.
1 cup fresh basil , tightly packed
1/4 cup avocado oil (coconut oil or other light oil will also work)
Juice from one lemon
2 cloves garlic
1/4 cup nutritional yeast (Optional)
1 T water, or more if needed to thin the sauce
Salt to taste
Add all ingredients into a blender, food processor, or appropriate container for an immersion blender and process until fairly smooth.
If the sauce is too think, add a bit of water or coconut milk to thin it to your liking.
Salt to taste.
Store in an airtight container in the refrigerator until ready to use.
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