Who doesn’t love pesto? I actually don’t know anyone! Pesto can be made in so many plant based ways. I have now created four different kinds of pesto, and all delicious. This is one of my favorites! The edamame adds a protein punch, while the avocado makes it deliciously creamy. This pesto is great in pasta, stuffed into baked potatoes, or topped on a salad. With less than 10 minutes prep time, this nutritiously quick and easy recipe will definitely leave you wanting more. Oh, and it is oil-free making it heart healthy. Of course you can add some olive oil if you prefer, it is entirely up to you. Enjoy!
- 2 cups baby spinach
- 1 cup basil leaves
- 1/2 cup shelled edamame
- 1 garlic clove minced
- 1/4 tsp salt
- 1/4 cup nutritional yeast
- 1 smal avocado
- 1 tbsp lemon juice
- 1 tbsp plant milk (I used oat)
Place all ingredients in a food processor, and pulse until desired consistency is reached. Serves 2.
Love,
Caroline
www.carolinehalevegan.com
Instagram: @plantbasednutritiondoctor