Pesto: vegetarian or vegan



2 oz. pine nuts
4 tbsp parmesan cheese or nutritional yeast
1/2 lemon pitted and halved
2 cloves garlic
1 avocado
1 tbsp olive oil
basil and parsley


Place all ingredients in a food processor and pulse to start mixing, use a spatula to push down sides and pulse until all ingredients are chopped and mixed. salt to taste.

Serve over pasta.

Serves 2: 350 calories each just for the pesto. 700 for whole batch of pesto. One cup of pasta adds 200 more calories per serving.

Rating: 5 out of 5.

This is my favorite combination for pesto. The avocado takes place of the heavy oils usually in pesto. I don’t measure my basil and parsley, pretty much an even amount of both, at least a cup full of each. But if I have less, it’s also ok.

You can split it into four servings as well, but I like it really creamy.


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