I know I have been astoundingly bad at creating seasonal recipes and content in general, but I promise I will try my best to post something that is more in synch with the festive mood going around the Internet over the next couple of weeks. However, in my humble opinion this could count as a Christmas recipe? I mean, not only does its colour resemble a Christmas tree, but pasta could potentially make a delicious, even if somewhat unorthodox side dish for your holiday table.
During the winter months, I adore eating pasta whenever the chance arises. It’s very easy to make, super comforting and versatile. Definitely perfect for someone like myself, who struggles with dark evenings and cold weather (I know, I am probably the least stereotypical Russian you will ever meet). However, that is not to say that this pesto does not have a variety of other uses. It can be eaten on toast with some fresh tomatoes and dried herbs, stirred into salads, used as a dip for fries. I like to store a batch in the fridge for a couple of days and bring it out whenever I feel like adding a nice finishing touch to any of my meals.
As is often the case with ‘healthier’ recipes, this does not taste exactly like your conventional store-brought pesto. But it has many of its own merits: it is super refreshing, has a beautiful vibrant colour and makes you feel energised as opposed to sluggish (which is often how I feel after eating a meal heavy in oil and/or salt). Moreover, the method could not be easier, and you can adjust many of the amounts based on your personal preferences (e.g., adding more or less seasoning). And as always, I am not saying that ‘healthy’ has an objective definition, because it means different things to different people, but I am simply going with the conventional wisdom of that homemade foods typically carry more nutritional benefits than pre-prepared versions you find in supermarkets.
Let me know in the comments if you manage to try this out, and feel free to leave suggestions for any dishes you would like to see on this blog in these last few weeks before Christmas (I can’t believe how quickly time has flown by!) as I am always looking for new ideas and inspiration.
Easy Vegan Pea and Avocado Pesto
A fresh and light pesto, perfect as a dip or as a sauce. Vegan and full of delicious natural flavours.
- 1/2 ripe avocado
- 1 cup green peas
- a small handful fresh basil
- 2 tsp soy sauce
- 2 tsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- juice of 1/2 lemon
- salt and black pepper to taste
- Optional: 4 tbsp vegan parmesan cheese (or to taste)
- 1 cup dry pasta of choice
- fresh tomatoes
- flaked almonds
To serve (suggestion):
- Cook pasta according to instructions on packet
- Meanwhile, to make the pesto, simply add all the ingredients into a blender/food processor and blend until a smooth mixture is formed (or keep it chunky if you prefer).
- Serve with fresh tomatoes, flaked almonds and more grated vegan cheese
Lots of love, Maria ♡