If you are looking for an easy, fast and above all healthy recipe to prepare an appetizer, a dip or good Italian style pasta to wow your friends, well you got it! A quick and creamy VEGAN RAW AVOCADO PESTO, rich in Vitamin C, “good” fats and OIL FREE!
Avocado pesto is an alternative to classic pesto that essentially does not require the addition of vegetable oil and enables you to enjoy avocados, parsley, almonds and ginger in a new different way. May I be honest? Avocados are not delicious, in fact, I use them in combination with chocolate to make a dessert such as my AVOCADO CHOCOLATE PUDDING.
This simple recipe will show you how easy it is to feed yourself in a conscious way, to fill up on Vitamin C, acids “good” fats and minerals and help our skin to remain firm and healthy.
Vitamin C and minerals are essential for the production of collagen, which is a structural protein that is responsible for compactness, elasticity and hydration of the skin. This recipe has been developed specifically for [ comfort zone ], because beauty is the result of healthy eating, balance and vitality.
Avocados have remarkable qualities. It’s rich in antioxidants, fibers and healthy fatty acids, or “good” fatty acids that balance cholesterol levels in the blood. In my post CHOCOLATE AVOCADO MOUSSE you can also find a mini-tutorial on how to clean the avocado in a fast and simple way.
The properties of parsley, a multivitamin leafy green:
- it is rich in vitamin C. It contains 4 times more vitamin C than oranges and 3 times more than the kiwi.
- like many other herbs and leafy green vegetables, it is rich in calcium.
- it’s rich in antioxidants and helps fight free radicals
- it helps and aids digestion
- chewing parsley leaves or adding them to a recipe with garlic helps to freshen breath. The chlorophyll is a natural deodorant and neutralizes the typical garlic (or cigarette!) smell
- parsley is rich in chlorophyll that has purifying and antibacterial proprieties and strengthens the immune system.
- must be consumed fresh.
The fat component of this pesto is the avocado, which replaces the oil sharply lowering the caloric intake. As a result, you will get a very creamy pesto with a butter-like consistency. It is used as a common pitch to stir the pasta in the pan off the heat.
As always, I suggest a basic recipe that can be easily customized. So sub parsley with basil if you like ora use pine nuts instead of almonds. But promise me you won’t omit a pinch of fresh ginger!
The Chef tips
Put parsley with stems it in a glass of cold water and cover it loosely with a light plastic bag. Replace water from time to time.An alternative and less “risky” way is to wrap the stem and leaves in kitchen paper, damped with cold water. Place everything in an airtight container and refrigerate. Sprinkle with cold water every other day.
The leaves will stay fresh for up to 1 week.
To prevent oxidation, (darkening), place the blade and blender glass in the fridge for 15 minutes before making your pesto.
When pesto is ready, cover the top with a thin layer of olive oil, put the lid and seal the jar.
Don’t not throw away parsley stems! Keep the stems, which taste even richer and deeper then leaves and use them to prepare broths, soups or even smoothies!
The PESTO AVOCADO and is PARSLEY
creamy and healthy
rich in Vitamin C, “good” fatty acids and minerals
easy and fast
perfect for pasta, rice salads or as a spreadable cream to enjoy with sliced bread or crackers
use it as a dressing for your veggies, to stuff veggie burgers or sandwiches
If you make this recipe, remember to use the hashtags #beautyfoodblog, #beautyfood and #EatGreenToGlowingSkin and tag @beautyfoodblog on Instagram e BeautyFoodblog on Facebook.
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- 1 very ripe avocado, pitted
- 1 cup parsley or fresh basil leaves
- 1/4 cup chopped almonds or pine nuts
- 1 clove garlic
- juice of half lemon (1 Tbsp)
- 1/4 to 1/2 tsp salt
- 1tsp fresh ginger (or to taste)
- 3 – 4 ice cubes
- Halve the avocado and scoop the pulp.
- Peel and chop fresh ginger.
- Add the avocado, parsley leaves, almonds, clove and ice cubes (one at a time) to a food processor or blender and blend until smooth.
- Add chopped ginger, lemon juice and salt and pulse for few more seconds until creamy.
- Use immediately or refrigerate in an air-tight glass container for up to 2 days or freeze for few months.