Give me all the pesto sauce.
(Yes - that is my opener for today's blog post, by the way).
If you're like me, then you enjoy a good pesto. You know that it's great on thick wholesome bread, pasta, sliced juicy tomatoes, healthy wraps... But like I said, you already know that. You're a pesto lover, too. You wouldn't be here if you weren't. Am I right?
Loving pesto was all fun and games until I went dairy-free and found out some devastating news: pesto is NOT vegan. OMG BUT WHYYY!? *insert slouching girl emoji*
I didn't pout for too long. I instantly began searching for dairy-free pesto recipes, but honestly they all seemed a little tedious for me (I'm extremely lazy about stuff like this). Until I came across a creamy avocado sauce that I knew I could modify into a pesto sauce.
And that is what I am presenting to you today, dear pals!
This is the easiest (and best! hehe) homemade vegan pesto around. It's creamy, rich, easy as pie, fully raw, nutrient dense, and exactly what you need for pasta night. I hope you guys will give it a shot!
Thanks for reading & happy Friday! xoxo, cort
- 2 medium avocados, pitted
- 2 cups fresh basil leaves
- 6 cloves garlic, minced
- 3/4 cup olive oil
- 2 tablespoons lemon juice
- to taste, salt and pepper