Pesto (Vegan) With Spinach & Avocado

Submitted by magpie diner

"Lovely raw vegan pesto, which doesn't contain any oil. Toss with your favourite pasta or use as a spread. If using over pasta I like to use some olive oil. This recipe calls for fresh parsley, cilantro & spinach - but sub basil for any of these, or double up on one if you happen to have a big supply of one or the other. Found in Alive's July 2010 magazine, which they paired with a raw zucchini pasta. You can also freeze prepared pesto in ice-cube trays or flattened out to 1/4" thickness."

 

• Ready In: 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 cup fresh spinach, stemmed
• 1 cup fresh cilantro, stemmed
• 1 cup fresh parsley, stemmed
• 1 cup fresh basil leaf
• 1 avocado
• 1⁄2 lemon
• 2 garlic cloves, minced
• 1⁄3 cup pine nuts
• 3 tablespoons nutritional yeast
• sea salt

directions

1. Combine all ingredients in a food processor. Pulse & blend until smooth. Add a little water if necessary (or some olive oil if you like).
2. Toss with pasta or use as a topping for virtually anything!