I Moved!
Today’s recipe is a super simple and creamy Vegan Avocado Pesto! Before we get into it, let’s get ya’ll up to date with my move!
So it’s official: I moved! Technically, it’s been official for over a month now, BUT I’m officially updating you all on my move! Back in mid-April, I moved from my sister’s apartment in Burbank to an apartment in North Hollywood! My parents so graciously flew here from NY to help me move and settle into my new place. I seriously do not know how I would’ve moved while working if my parents hadn’t been here to help. I definitely underestimated how much work it takes to pack, move, and settle all of your belongings. Not to mention, I also would’ve been so lost trying to assemble all of my new furniture, so I’d like to give a HUGE thank you to my parents for helping me with everything!
Overwhelming moving process aside, I absolutely love my new apartment! It’s wild to see all of the interior design ideas I planned come to life! One of my favorite parts about my apartment is this big window in my living room. It lets in so much natural light and I get to watch the sun rise every morning! I also have a nice view of the city below and the mountains in the distance.
I will say that I did feel a little scrambled once my parents left. It was like my body knew it was in an unfamiliar place so it was, initially, a little chaotic trying to adjust to my new routine. Currently, I’m as great as I can be! I’ve settled into my routine and have become more familiar with the area. Moving kind of felt like a moment of rebirth — it gave my mind and body a moment to reset to start living this new (but same) life.
Avocado Makes Everything Better
So I’m going to be honest, this Vegan Avocado Pesto doesn’t taste like pesto. I’m changing up some of the main components used to make pesto, so it’s to be expected that this isn’t going to taste exactly like normal pesto. But I mean it in the best way possible! I added avocado into this recipe because, in my opinion, you can never go wrong with adding some avocado; but it also gives the pesto a creamy consistency. Think of it as a creamy avocado pesto sauce but without using actual dairy.
Then instead of using parmesan cheese, I subbed it with nutritional yeast. If you’ve never heard of nutritional yeast, it’s one of the greatest things ever. It’s a deactivated yeast that comes in the form of yellow flakes and powder, but it has a salty and cheesy taste, which, in some cases, makes it a great substitute for cheese!
I really love making this Vegan Avocado Pesto during the warmer seasons because it’s so fresh and light! I specifically like using it as a sauce for pasta salads because it’s such a well rounded sauce. You can add in any vegetables, beans, protein, etc., and have a bangin’ pasta salad! Don’t even get me started on topping it with a little balsamic glaze because that would be chef’s kiss XD.
Try it Out!
If you’re looking for a new pasta sauce that’s a little different or a littler healthier, give this Vegan Avocado Pesto a try! It’s going to be the creamy herby sauce of your dreams! It’s super simple but packed with flavor! Let me know if you try this recipe out and I’ll catch you in my next post! Have a great week!
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Vegan Avocado Pesto
Ingredients
- 1/3 cup Walnuts
- 2 Garlic Cloves
- 1/2 Avocado (roughly chopped)
- 2 tbsp Nutritional Yeast
- 1 tsp Lemon Zest
- 3 tbsp Lemon Juice
- 1/2 tsp Kosher Salt
- 1 1/2 packed cups of Basil Leaves
- 1/4 cup + 2 tbsp Extra Virgin Olive Oil
Instructions
- Heat a small pan over medium heat. Add the walnuts to the pan. Cook for about 5 minutes until the oils release and the walnuts are toasted.
- Remove the walnuts from the pan then transfer them to a food processor. Add the remaining ingredients into the food processor. Blend the ingredients together until you get a smooth paste. Enjoy!
