So I decided to come up with a pesto recipe without cheese and without oil. I started Googling oil substitutes and decided on avocado. And I can’t believe how well it works!
Since a few weeks I’m on a mission to reduce my oil consumption. I always cook with olive oil (sometimes with coconut oil) but more and more studies show that oil isn’t as healthy as we once thought (see this link if you want to know more). Even olive oil, which is still seen as a healthy oil, is often a highly processed product with little nutritional value and 100% fat. I am healthy and not overweight, so a little bit of oil can’t hurt, but I do try to avoid products that contain a lot of oil. And I have reduced my oil use to one tablespoon per meal. Olive oil isn’t cheap, so this benefits me in multiple ways :-).
Pesto is a product which usually contains a lot of olive oil, especially store-bought pesto. I love pesto, but it can leave me feeling a bit empty. In essence, pasta with pesto (which I love) is pasta with a lot of oil, cheese and basil. That’s not what I consider healthy.
I was a bit sceptical at first to replace the oil in my pesto recipe with avocado (wouldn’t it turn out like guacamole?) but it’s HEAVENLY. The basil and pine nuts give it the real pesto-taste, while the avocado makes it amazingly creamy. It’s delicious and I’ve made it countless times already. Also: it’s entirely plant-based! The perfect vegan avocado pasta sauce if you’re looking for an easy vegan pasta recipe. Recipe below.
Note: want to learn more about the health benefits of avocado? Read more here, an in-depth post by Helen Nichols of well-beingsecrets.com, with 19 scientific studies demonstrating the health benefits of avocado!