After 30+ days into my Lenten fast from tree nuts, I’ve found myself simplifying meal preparation by using fewer ingredients requiring of less processing. Thanks to my absolute favourite farm-direct source for fresh fruit (via Lorax Community‘s weekly food cooperative) I found myself with MANY avocados on my hands – many of them ripening simultaneously!
As such, I felt it wise to use several at once in various new ways and so… Avocado pesto was created.
Ingredients
- 2 ripe avocados (skinned & pitted)
- 1/2 bunch basil
- 2 Tbsp fresh lemon juice
- Several sprigs of Italian (flat) parsley
- 2 cups fresh baby spinach
- 1 pinch asafoetida (optional)
- 1/2 tsp Celtic sea salt (alternative: black truffle sea salt)
- Pinch of rosemary (set aside for seasoning/garnish)
Preparation:
– Combine avocados, basil, Celtic salt, spinach, and parsley in food processor & blend until smooth (using S blade). (end result should be a smooth, creamy, and delicious pesto sauce)
– Mix with spiralised raw courgette & sweet potato, stir to coat evenly.
This creamy, flavourful sauce is easy to prepare in just a few minutes without any added oil, seeds, or nuts!
