• 1 avocado pitted and chopped
• 1 handful basil
• 1 or 2 cloves garlic
• 1 med zucchini, peeled and chopped
• 1 lemon, zest and juice
• s/p to taste
Blend all ingredients, adding water to facilitate blending.
This is my version of a nut free pesto. Sometimes I will put it through a food processor to make the zucchini chunky, like pine nuts in pesto. But more often than not, I like it smooth and creamy. It’s so good over zucchini or yellow squash pasta, raw spinach, or massaged into kale. Add lots of cherry tomatoes, sliced red onions, red bell peppers, sun dried tomato slices and top with fresh parsley.
Thin it out by adding more zucchini and water and you have soup. Add diced red, orange or yellow bell peppers as garnish and its lovely.
I add a teaspoon of wasabi powder and substitute the lemon for yuzu (Japanese lime, sold in specialty Asian markets) and serve with nori hand rolls mentioned in the recipe above.
