This is a delicious and easy alternative to the traditional pesto. On the alkaline diet, we’re happy to use good oils such as olive, coconut and flax oils in our recipes (alkaline), but this goes one step further and uses avocado which is even more alkaline than olive oil. Parmesan is dairy and as such we avoid it as it’s highly acid. Almonds are used instead of pine nuts as it makes a perfect substitute and it’s the most alkaline nut on the scale. Lemon juice adds the final (alkaline) touch to make this a delicious homemade pesto.
If you’ve got time, it’s always best to soak almonds overnight (read here about almond milk and why). If you want to try something a little different, try substituting one cup of the basil leaves with rocket (argula) leaves as I’ve done above.
Blend all the ingredients together until smooth and store in a airtight container in the fridge. Lasts up to a week if you add a thin layer of olive oil on top. It can be used with spelt pasta, in wraps, as a spread or with grilled vegetables. I finished the pasta off with a sprinkle of hemp seeds too. Enjoy!
- 1 avocado
- 2 cups basil leaves (or use 1 cup of rocket/argula and 1 basil)
- 2 cloves garlic
- ½ cup almonds
- 2 tbs lemon juice
- Himalayan salt and pepper to taste
- Place all ingredients in blender
- Blend on high speed for 1 minute until smooth