Whip out your blender, gather your ingredients, and embark on a tasty journey that celebrates the irresistible combination of avocados and basil Your taste buds and tummy will thank you!
I could eat pasta every single day, but Amanda is not that big of a fan. I try to change things up and make a variety so we aren't always having pasta in a red sauce. After already dappling with a dairy-free Alfredo sauce and a vegan cheese sauce for mac and cheese, it was time to create a new sauce. This time, a green sauce.
This avocado pesto sauce is a go-to no matter the time of year. We love that we can switch it up by adding in veggies or a protein, or just keeping it plain and simple. I am a huge fan of a good herby sauce to zing up a meal and this one hits the mark.
Tips and Variations:
Customize the recipe by adding some crushed red pepper flakes for a touch of heat (if you are not nightshade-free), or sprinkle some dried parsley flakes.
You can switch the cashews for pumpkin seeds to make this recipe nut-free.
Feel free to add sautéed vegetables, such as spinach, artichoke hearts, or peas to enhance the nutritional value and texture of the dish.
The Sunday Cookbook:
Avocado Pesto Sauce
For the Sauce:
Soak cashews in 1 cup of hot water for at least 10 minutes.
Bring a large pot of water to a boil. Add a couple of teaspoons of salt to the boiling water. Add the pasta, and cook according to the package's directions.
Pour the sauce mixture into the pan or skillet. Heat on a low flame and simmer for 3 minutes or until the sauce begins to thicken slightly.
Once the pasta is cooked, drain the water and transfer the pasta straight into the skillet with the sauce. Gently mix together until the pasta is fully coasted.
Finish off with Nutritional Yeast and, if desired, crushed red peppers.