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Avocado Cilantro Pesto
Adapted from thyme & toast's Creamy Avocado Walnut Pesto
Makes 8, 2 heaping tbsp servings
Prep Time: 00:10
Cook Time: 00:05
1 medium ripe avocado
1/3 cup cilantro, lightly packed
2 tbsp nutritional yeast, plus more to serve
2 tbsp lemon juice
1 tsp lemon zest
1 tbsp coconut oil
1 large clove garlic, mashed
1/2 tsp himalayan pink sea salt
ground black pepper, to serve
water or additional coconut oil, if needed
1Gather all ingredients. Rinse avocado, lemon, cilantro. Slice open avocado. Using a spoon, scoop out pit and scoop out all meat into food processor or high speed blender.
2Grab a handful of cilantro leaves and loosely measure. Add that into blender. Top with the rest of ingredients.
3Pulse blender or processor a few times to begin to break up walnuts and combine ingredients. If it is too thick, you may either drizzle additional melted coconut oil while blender is running, or use water. I added about 1-2 tbsp water in addition to my ingredients. Taste for seasonings, adding more if desired.
4Remove from blender and put in airtight jar. Make sure to leave little room for air to avoid browning the avocado. If necessary, use some plastic cling wrap to put directly on the pesto before you put your lid on.
5Contents will in fridge up to 3 days, as a topping of flatbread, dip, pasta sauce, etc.
6To serve, sprinkle with ground black pepper and more nutritional yeast if desired.
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