If there’s one thing you should know about me, it’s that I have a pretty big sweet tooth. The kind of sweet tooth that has me reaching for a treat every day after dinner, without fail. Every. Day.
With that being said, I promise I do eat meals that contain more than chocolate and peanut butter! Since I’ve been so busy with school work recently, my lunches and dinners are usually rushed and consist of whatever I can find in the fridge. However, school has been winding down and I am determined to get some savory recipes cooking!
Of course, my first savory recipe has to include avocado. If there is one combination I can think of that is better than chocolate and peanut butter, it is avocado and pretty much anything else!
This pesto recipe pairs perfectly with pasta (the one I used is linked), but I could see it being a perfect addition to many other lunches or dinners. It is rich and creamy with a perfect balance of flavor from the spinach, olive oil, and lemon and a hint of saltiness. This pasta sauce can serve 4, but I guarantee you will want it all for yourself!
vegan, gluten free, grain free
Total Time: 15 minutes Makes: 4 servings
1 ripe avocado
1 cup packed baby spinach
3 tbsp. chopped walnuts
3 tbsp. olive oil (can add more if you want it less thick!)
1/2 lemon, juiced
1 small clove of garlic, minced
1/4 tsp sea salt
cracked pepper to taste
- Add all ingredients to a food processor or high-speed blender and pulse until mostly smooth and combined.
- Transfer the ingredients to a separate container and use an immersion blender to achieve the desired texture. I wanted to make mine very creamy so I made sure it was blended very well.
- Pour over pasta of choice and stir until well-combined before serving! I wrote above that it serves 4, but serving size guidelines are very loose. Feel free to serve it as you see fit!