Awaken your taste buds with this new vegan basil pesto sauce by Veronica Bosgraaf. A delectable treat to accompany different recipes and acquire an unforgettable taste. As we head into the Autumn season, these warm and delightful dishes will provide a full flavored embellishment with the fresh basil leaves. The basil pesto sauce uses the strong and bitter emphasis of pine nuts with the spicy garlic, smooth avocado and fresh basil to provide a sauce full of flavor that will satisfy your hunger. Pesto also provides a variety of nutritional benefits providing a rich source of vitamins, potassium, calcium and iron. As the founder of Pure Bar and a Lifestyle Expert, Veronica Bosgraaf has been developing vegan recipes for her community for years. With over 100,000 followers on Facebook and 15,000 through her weekly newsletter, Veronica is able to engage with her community of moms and women who want to eat healthy every day.
Avocado Pesto Pasta
- 2 cups packed basil leaves
- 3 cloves garlic (I love garlic)
- 1/3 cup pine nuts (could roast them: optional)
- 1 cup avocado oil
- 1 whole avocado
Pulse basil, garlic and pine nuts in food processor until chopped. If I have time, I prefer to finely chop the ingredients myself because I think it is therapeutic and creates better flavor. Add avocado, and mix in. Slowly add avocado oil and blend until mixture is smooth (pesto consistency). Add salt and pepper to taste. Toss with your favorite pasta, add sundried tomatoes and sprinkle with toasted pine nuts.
Jump over to PSLOVECHARLI.COM to grab the other delicious recipe!