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

Creamy Pesto

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  • 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

Posted On

March 7, 2016

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