Avocado Rocket Pesto
This recipe is gluten free, vegan and oil-free.
A little twist on regular pesto that packs a spicy rocket punch and creaminess from avocado. This is another versatile recipe that can be used in many dishes. For a more traditional meal, mix the pesto through fresh pasta and peas (there always needs to be peas with pesto, in my humble opinion). To get a little more creative, make a green Buddha bowl with a base of rice or quinoa; some spiralised or ribboned vegetables (such as zucchini); green leaves (like extra rocket or baby spinach); a sprinkling of nuts and seeds and a big scoop of pesto in the middle. YUM!
Avocado and Rocket Pesto
This recipe is gluten free, vegan and oil-free. Makes 1 small jar.
you will need:
1 cup rocket
1 cup basil leaves
Juice 1/2 lemon or lime
1/4 cup nutritional yeast
1 tsp salt
1 ripe avocado
1/4 cup toasted pine nuts *
1/4 cup vegetable stock or water
* to toast the pine nuts simply heat a fry pan over medium heat and dry roast for 5 - 10 minutes, stirring often, until just golden
Add rocket and basil leaves to a food processor and process a couple of minutes until the leaves are finely chopped and starting to break down
Add all remaining ingredients and process until smooth
Thin sauce out with more water or stock if desired
Stir through fresh pasta, spread on toast, toss through roast vegetables for an easy side dish or serve with rice and zucchini ribbons as pictured above