This creamy avocado pesto requires just 4 ingredients (two of which are salt and pepper!) and only 5 minutes to make. In combination with homemade gluten free pasta, it makes the perfect filling, nourishing, quick mid-week meal. It's also perfect in wraps, as a dip, on toast… or on a spoon.
NOTE: The quantities below feed 2 peckish people or 1 really hungry person.
In a blender or food processor, blend all avocado pesto ingredients (with any optional add-ins) until smooth and creamy.
Mix in with pasta, spread onto a wrap, or use as a dip – and enjoy!
The avocado pesto keeps well in a closed container in the fridge for 3 - 4 days. (If you want to prepare the avocado pesto in advance, I recommend adding the lemon juice to prevent the avocado from going brown.)
Recipe by The Loopy Whisk (www.theloopywhisk.com).