Creamy Pesto

This recipe is perfect to add to pasta, quinoa or to top off portabello mushrooms.


2 garlic cloves, peeled and chopped

3 cups fresh basil, washed

1 tablespoon olive oil

2 tablespoons pine nuts

2 tablespoons nutritional yeast

1/2 teaspoon balsamic vinegar

1/4 avocado

pinch of celtic or other sea salt


Add 1/2 of the basil, and the full amounts of the garlic and olive oil to a mini food processor and pulse slowly.

As the ingredients become  incorporated, slowly add more basil.

Then add each remaining ingredient one at a time and keep pulsing to incorporate each new item, leaving the avocado for last.

Pesto is ready when all items are fully incorporated, and the resulting mixture is smooth and creamy.

Serves 4

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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