The refreshing dill combined with the smooth rich avocado balanced with the crunch of the cashews makes for a nice alternative to the usual pesto. I eat pesto frequently as it is a perfect topping for raw breads, raw crackers, zucchini pasta, and much much more. So switching it up is a nice way to keep things interesting in my plate without making huge changes.
This pesto came about because of all the ingredients I had in my fridge. If you don’t have parsley, try another herb. If you don’t have spinach use another leafy green. The main ingredients that I wouldn’t change here are the dill and the avocado.
Ingredients:
- 1 cup chopped dill
- 1 cup chopped parsley
- 1 cup chopped spinach
- 1 avocado
- 1 TBS lemon juice
- 1/4 cup olive oil
- 1/4 cup cashews
- 1 tsp salt
- 1 large clove of garlic
Steps:
- put everything in a food processor and blend until desired consistency
- will keep in the fridge for a few days, not sure how long though as we always eat it quickly 🙂
Pamplemousse 