Try a lighter, heart healthy and dairy-free pesto to go on toast or in pasta!

Serving Size: 1/4 cup
Yield: 6 servings

Ingredients:

• 1 ½ cups fresh basil, tightly packed
• 3-4 sprigs mint (optional)
• 2/3 cup walnuts, halved
• 2-3 cloves garlic
• 1 large avocado (or 1 ½ small)
• Juice of one lemon (approx. ¼ cup)
• 2 tablespoons water
• ½ teaspoon salt
• 1 tablespoon nutritional yeast (optional)

Note: If you are using a low-speed blender instead of a food processor, add the avocado and liquid components first, then the herbs and nuts.

Directions:

1. Add basil, mint, walnuts and garlic to a food processor and pulse until the mixture is coarsely ground.
2. Add the avocado, lemon juice, water, salt and nutritional yeast (if using), and blend until smooth and creamy. You may need to stop and stir a few times during the blending.
3. Store in an airtight container in the refrigerator until ready use. An extra squeeze of lemon on top will reduce browning.

Nutrition Information / Amount per serving: