Avocado Pesto
- 2 ripe avocado, peeled, pitted, and diced
- 2 cups (packed) fresh basil leaves
- ⅔ cup cashews, soaked and rinsed
- 1 Tablespoon nutritional yeast
- 3 cloves garlic, chopped
- Juice of 1 lemon
- Water as needed
- Salt and pepper to taste
- Puree everything in the food processor till creamy, adding the basil little by little.
Recipe by Plant Craft at https://www.rachelcarr.com/4-essential-oil-free-vegan-sauces/
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