Avocado Pesto - Vegan and Oil Free

GF V DF VG SF Apr 10, 2024

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Anyone else love pesto, but hate how oily it is? I've made lower oil pesto before, but now I'm fully going none, and instead using avocado for my fat. Hey look, I actually used pine nuts here too! (not peanuts this time lol, but I won't judge). Check out some of my other pesto recipes, with varying amounts of oil, different kinds of nuts, vegan versions, and high protein versions

- 1/4 cup (28 g) Pine nuts
- 1 small (100 g) Avocado
- 4 oz (113 g) Spinach, fresh
- 3 tbsp (45 g) Lemon juice
- 6 tbsp (30 g) Nutritional yeast
- 2 tbsp (30 g) Minced garlic
- 1 tsp (3 g) Garlic powder
- 1/2 tsp (3 g) Salt

1. In a dry pan over medium heat, toast your pine nuts (1 oz is about 1/4 cup) for about 3 minutes, until they are fragrant and begin to brown. Any other nuts will work here; or use pumpkin seeds to make it nut free. Transfer to a food processor

2. Blend the nuts with the rest of the ingredients until a smooth sauce forms. I've used fresh spinach here, but frozen spinach or fresh basil will work just as well. Grated cheese will work in place of nutritional yeast. Thin with water or lemon juice if desired

3. Transfer to an airtight container, and store in the fridge

https://www.poormanprotein.com/recipes/avocado-pesto

Description

Anyone else love pesto, but hate how oily it is? I've made lower oil pesto before, but now I'm fully going none, and instead using avocado for my fat. Hey look, I actually used pine nuts here too! (not peanuts this time lol, but I won't judge). Check out some of my other pesto recipes, with varying amounts of oil, different kinds of nuts, vegan versions, and high protein versions

Time

Prep Time:

5 minutes

Cook Time:

5 minutes

Total Time:

10 minutes

Cost

Total Cost:

Cost per Serving:

$0.43

Ingredients

Serving(s)

1/4 cup Pine nuts
1 small Avocado
4 oz Spinach, fresh
3 tbsp Lemon juice
6 tbsp Nutritional yeast
2 tbsp Minced garlic
1 tsp Garlic powder
1/2 tsp Salt

Instructions

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1. In a dry pan over medium heat, toast your pine nuts (1 oz is about 1/4 cup) for about 3 minutes, until they are fragrant and begin to brown. Any other nuts will work here; or use pumpkin seeds to make it nut free. Transfer to a food processor

2. Blend the nuts with the rest of the ingredients until a smooth sauce forms. I've used fresh spinach here, but frozen spinach or fresh basil will work just as well. Grated cheese will work in place of nutritional yeast. Thin with water or lemon juice if desired
3. Transfer to an airtight container, and store in the fridge

Notes

1. This avocado pesto works great as a pizza sauce, which I've done below on my Low Carb Cloud Bread

2. Pesto makes a great sauce for spaghetti squash. Just like with my 'Mac' and 'Cheese', you can mix it with roasted spaghetti squash for a delicious and healthier pasta alternative!

Nutrition Facts

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Servings: 12

Serving Size: 2 tbsp (29 g)

Calories: 46

------------------------------------------

Total Fat: 3.0g (4 %)

Saturated Fat: 0.3g (2 %)

Polyunsaturated Fat: 1.0g

Monounsaturated Fat: 1.3g

Cholesterol: 0mg (0 %)

Sodium: 113mg (5 %)

Total Carbohydrate: 3.2g (1 %)

Fiber: 1.5g (5 %)

Net Carbs: 1.7g

Total Sugar: 0.3g

Protein: 2.3g (5 %)

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Vitamin B12: 9.38mcg (391 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 16mg (1 %)

Iron: 0.76mg (4 %)

Magnesium: 17mg (4 %)

Potassium: 175mg (4 %)

------------------------------------------

Glycemic Index

:

31.6

Glycemic Load

:

0.9

Sources of Inspiration

https://www.youtube.com/watch?v=VNjINHa_dck

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