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Creamy Avocado Pesto

I love eating clean but, WOW, do I miss my cream sauces. (Although when I've "cheated" and had something thick with heavy cream, I usually regret it!) I was CRAVING a creamy pesto sauce. Here's a great example of how avocados can replace the usual fats, like heavy cream or butter, that we use to make recipes so creamy and so satisfying. Only 33 calories for 1/6 of the sauce recipe (about 1/4 cup of sauce!) My total calories for my meal were 412 calories. That included one serving of brown rice fettucine pasta, half of a grilled chicken breast & some sautéed mushrooms. And the kids loved it too!!

Ingredients • 1 avocado, roughly cut • 3 cloves minced garlic or garlic powder • 1 lemon, juiced • 2 Tbsp olive, avocado, or coconut oil • 1 can coconut milk • 1/2 cup almond cheese, shredded or vegan grated cheese • 1 small handful fresh basil leaves • salt/pepper, to taste ________ 1. Combine all ingredients in a blender or food processor. You may need to scrape the sides several times. I added the coconut milk last so that I could get the sauce to the thickness I like. 2. Prepare a clean pasta in boiling water. I used brown rice fettuccine pasta. 3. After draining the pasta, place it back in the pot & toss with the desired amount of pesto sauce. 4. Top with more cheese, basil, and some lemon zest.

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