Ripe avocado lends a perfect base for the robustness of fresh basil and garlic to fuse with the nuttiness of nutritional yeast and tahini. A little fresh lemon juice adds a zing to this savory modified pesto. Serve it a-top a bed of spiralized zucchini for a raw vegan and gluten free twist on the Italian classic.
This dish is surprisingly satisfying, plus it takes mere minutes to whip up. Sure to be a (cruelty-free) summertime hit!
- 6 medium zucchinis
- 2 ripe avocados (halved, and pitted)
- 1/2 cup fresh basil leaves
- juice from 1 small lemon
- 3 garlic cloves (peeled)
- 2 tbsp nutritional yeast
- 1 tbsp tahini
- sea salt, to taste
- freshly ground black pepper, to taste
- grape tomatoes
- sun-dried tomatoes
- fresh basil, torn
- fresh parsley, chopped
Wash and peel zucchinis. I use a spiralizer to transform my zucchini into spaghetti-like strands, but you can certainly julienne the zucchini by hand. Once your zucchini is spiralized, place it in a large bowl and set it aside while you prepare the sauce.
To make the Creamy Avocado Pesto, simply toss the flesh from both avocados and all remaining ingredients into your food processor or high speed blender (I use my Vitamix), and blend until smooth.
Next, empty the sauce into the bowl of zucchini, and mix until zucchini’s evenly coated. (I find that a wooden spoon does well with this job.)
Garnish with chopped or sun-dried tomatoes, fresh parsley or torn fresh basil (because, seriously, can you ever really have enough fresh basil? No. No you can’t).
Add salt and freshly ground pepper to taste.
A garden salad drizzled with olive oil and apple cider vinegar makes a tasty compliment to this meal.
[Wipes drool from keyboard]