Not Your Mama’s Pesto: Homemade Non-Dairy Creamy Pesto Sauce

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One of my resolutions for this year was to really stick to my guns and eat as many healthy, home cooked, organic, clean meals as possible. This all begins with the grocery trip and the browsing of the tempting, and overwhelming, aisles. I used to go to the store hungry, without a list or meal plan for the week, and come home not knowing what to cook. This caused me to either eat junk at home or spend money eating out, letting all the food at home waste away.

Week 1 in the new home, I was very intentional about my shopping trip. I’m on a budget, and made sure to only spend what I had for groceries for the week. I purchased only organic, natural, and fresh foods, spending $50 for breakfasts, lunches, and dinners for the week (yes, it’s possible.).

It may not sounds like tons of variety, but it is so much fun to get creative using the same ingredients. Cooking is an adventure, and it should be fun!

Tonight, I’m going to share one of my unplanned scrumptious adventure recipes with you. Just last night, I was filled with excitement as I was having one of my girlfriends over for dinner. I love to cook for people, and I always like to check in to make sure there are no allergies or dislikes to certain foods.

Bethany, my sweet friend, informed me that she just doesn’t eat dairy. Her dietary restrictions actually made me excited, because I had the opportunity to get in the kitchen and get creative! I didn’t have this recipe in mind or planned, and it was my first time attempting at homemade pesto. But the great thing about efficiently grocery shopping is that everything I needed was already waiting for me in the kitchen! This is not your average pesto…no pine nuts, and not topped with cheese (my favorite food). But I promise with this creamy sauce, you won’t miss the dairy. You, my friends, can reap the benefit of this delicious cultivation by enjoying the recipe below. 🙂

Healthy Whole Wheat Fusilli with Homemade Pesto {Dairy Free}

Ingredients:
-2 servings of whole wheat fusilli pasta (I also often use brown rice or quinoa pasta as I am gluten intolerant. Your favorite pasta will do!)
-4 tablespoons of olive oil
-Half of a lemon
-2 tsp sugar
-Salt and pepper to taste
-1 clove of garlic, minced
-1 avocado
-1 cup of fresh chopped basil
-1 Roma tomato, diced

Directions:
-Cook the pasta according to the instructions on the box.
-While the pasta is cooking, mix your olive oil, lemon juice, sugar, salt and pepper, garlic, and basil in a bowl.
-Place your mixture into a food processor or blender. (I used my $10 blender and it puréed beautifully. You don’t need anything fancy to make this delicious dish!). Pour back into your mixing bowl.
-Right after you drain the pasta, add your diced tomato and mash/mix the avocado until the sauce become nice and creamy.
-Mix your sauce with your pasta and toss well.
-Serve immediately.

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The avocado is really what turns this sauce into a decadent, creamy sauce. It is so fulfilling when you can cook and eat a meal that is easy, not time consuming, filling, and tastes delicious…but is completely HEALTHY at the same time!

Get creative. You can do so much with this recipe just utilizing what you have at your oven mitt finger tips (well, you know what I mean). You can add chicken, shrimp, or even blend some spinach into your sauce.

Be clean. Be creative. Be a chef.

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