Last Sunday I promised my little sister to make Stuffed Bell Peppers, and usually I use the Roasted Zucchini Pesto as the main seasoning. However, when I was searching through my fridge I saw that we were out of zucchini. It can be made using eggplant instead but I had no luck finding that either, meaning that a bit of improvisation was called for. I saw that we had lots of perfectly ripe avocados and I got to thinking. This recipe is nowhere near as low-fat as the zucchini pesto but it is equally delicious and, unlike the previously mention version, this recipe is entirely raw. Besides it only contains unrefined fats, so there is no oils or such. In fact, I think this version is more authentic and probably works even better for people who have just recently gotten to eating vegan foods and are missing traditionally made pesto.
Pesto obviously tastes best when you use fresh basil leaves but this time I had to use dried. For once I could actually barely tell the difference.
Eat this either as a spread on top of some homemade bread, or use a few tablespoons with some freshly cooked brown rice pasta. Basically use it wherever you would normally use regular pesto. You can also use this pesto in my recipe for Pasta Salad. Enjoy!