Cleansing Avocado Pesto
This Avocado Pesto recipe is from my wife Angel, who loves to make food and home and body care recipes that support people’s journey to optimal health. Check out my wife’s instagram and facebook page where she shares stories and pics about our life. She also has a great YouTube channel you can check out as well. We know that you will LOVE this avocado pestro recipe.
If you enjoy recipes like this, you may be interested in my advanced nutrition and recipe book the Keto Metabolic Breakthrough.
Avocado Pesto
Prep
Total
Yield 2 Cups
Ingredients:
- 1 avocado, pitted and skinned
- 2 cups kale, stems removed and discarded
- 1/4 cup fresh basil leaves or 2 tsps. dried basil
- 1/4 cup fresh thyme or 2 tsps. dried thyme
- 1/4 cup of extra virgin olive oil
- 4 cloves garlic
- 1/2 cup filtered water
- 1/4 cup freshly-squeezed lemon juice
- 1 tsp. real salt
- 1/2 tsp. black pepper
Directions:
Step #1: Place all of the ingredients in a high-powered blender or food processor and blend until smooth and creamy.
Step #2: Transfer to a serving dish and serve immediately over raw zucchini noodles or shiratki noodles or Palmini noodles or on a raw salad. Or store in an airtight container in the refrigerator for up to 48 hours.
Step #3: Enjoy!
Notes
***The nutrition info for this recipe is based on the linked ingredients above**
Courses Side Dish
Cuisine Italian
Nutrition Facts
Serving Size 1/4 cup
Amount Per Serving | ||
|---|---|---|
Calories 115 | ||
% Daily Value | ||
Total Fat 11 g | 17% | |
Total Carbohydrates 4.8 g | 2% | |
Dietary Fiber 2.5 g | 10% | |
Protein 1 g | 2% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Dr Jockers Comments:
I absolutely LOVE a great pesto and enjoy using this on shirataki noodles, zucchini noodles or the new Palmini noodles for a low-carb, phytonutrient rich, ketogenic spaghetti!!! This recipe should be a family staple to promote ketosis, support your antioxidant levels and provide a lot of flavor and enjoyment in your household!!
This avocado pesto recipe tastes absolutely amazing and is rich in anti-aging phytonutrients. Kale is extraordinarily rich in Indole-3 Carbonyl and Indole-3 Acetate which bind to help neutralize bad estrogens. It is also loaded with chlorophyll which cleanses the blood stream. Garlic is full of sulfur containing amino acids and anti-microbial agents.
Avocados are rich in good fats and they enhance the absorption of fat-soluble nutrients from the rest of this great dish. Italian herbs are an extremely amazing source of antioxidants and raw lemon provides vitamin C and citrus bioflavonoids and organic acids which enhance the digestion process and nutrient bioavailability of this dish.
This is superfood synergy in intrinsic action – where multiple superfoods are combined and they bring out the best in each other to fully nourish our bodies. It’s a beautiful thing. Try this avocado pesto recipe out and as always, be sure to leave a comment with what you think!
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how long does it last or should I just eat it all in one day?
I would eat it within a day to make sure it dosn’t go bad.
then how to make a small serving.
THERE IS A HUGE DIFFERENCE BETWEEN 2 CUPS OF FRESH BASIL AND 2 CUPS OF DRIED BASIL AND THE SAME FOR 1 CUP OF FRESH THYME AND 1 CUP OF DRIED THYME.
YOU HAVE TO PROVIDE THE DIFFERENT PROPORTIONS VS FRESH AND DRIED HERBS.
Yes, please. I have the same thought about the amounts for dried herbs.
I am cooking daily with fresh herbs. Yes, correction for dry herbs is needed. Also, one cup of fresh thyme is too overwhelming in the flavor department. It would need a huge amount of fresh herbs and lots of work stripping the leaves from the stems. I would probably use a 1/4 cup finely chopped fresh thyme for this recipe….
its only teaspoons of the dried herbs people….
This is a gorgeous and elegant food, not only a healthy one. The photo drew me right in. Thank you, Dr. Jockers and Angel, for sharing this. I have a question. I live in a country where kale is not grown. What other dark green leafy vegetable could be used in this recipe? Spinach? Swiss chard? Parsley (flat leaf variety is grown here)? Coriander leaf?
I can hardly wait to try it; I have avocados ripening soon.
Yes you can use any of those! Let us know how it comes out! Blessings!
Have you tried the leaves of celery stalks for making Pesto?
I’m making it like real Italian Pesto, with garlic, pine nuts,
olive oil and parmesan.
You may want to switch the Parmesan with that Nutritional Yeast Seasoning.
Greetings from Switzerland!
Yes thanks for sharing that sounds great!
Can you include a measured amount of kale ie in grams or ounces, instead of cups? It’s hard to tell if if 2 cups is loosely packed, or tightly packed in the cup. The recipe would be quite different depending!
Loosely packed!
Good recipe. However, 1 tsp salt is far too much. Should be ½ tsp salt. Also slightly tart, maybe use 3 tbsp of lemon juice instead of 4 tbsp (¼ cup).