Kale and Avocados are regular staples in my kitchen, and when my daughter’s 2nd grade class learned to make kale pesto last month, I figured there had to be a way to include heart-healthy, nutrient-rich avocados to make a creamy version of one of my favorite sauces.
Thank goodness for The Veggie Nook, which had a great recipe for Avocado Kale Pesto, which I only adapted slightly. I used fresh basil instead of dried, left out the nutritional yeast, and replaced pecans with pignolis. The lemon juice really makes this dish shine, and I like the use of garlic powder to tone down the bite of using fresh. This version contains no oil or cheese, and is gluten-free, dairy-free and vegan, and topped on gluten-free rice pasta, it was a delicious lunch at work this week!