Avocado Spinach Pesto

Robyn

A delicious creamy vegan and nut free pesto recipe

5 from 1 vote

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Prep Time 5

Cook Time 5

Total Time 10

Course Dips | Sauces, Lunch

Cuisine Australian

Servings people

Calories 106 kcal

Ingredients

30 g cooked spinach – frozen or fresh it’s about a handful if using fresh
¼ avocado
6 medium sized basil leaves
1 teaspoon lemon juice
1 tablespoon olive oil

Instructions

Let the spinach cool before squeezing as much water as you can out of it.
Put it in a blender then add the rest of the ingredients and blend everything together until smooth, adding a little more olive oil if it’s too thick.

Nutrition

Calories: 106kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 2gSodium: 14mgPotassium: 212mgFiber: 2gSugar: 1gVitamin A: 1507IUVitamin C: 8mgCalcium: 20mgIron: 1mg

Keyword baby led weaning, dairy free pesto, vegan nut free pesto, vegan pasta sauce

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