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Pea & Avocado Pesto Dip

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I love pesto…and I love dips! So this dip is a match made in heaven. Dips are so versatile and can be eaten at any meal and in so many different ways. I enjoy them with crudités if I want something light, or spread on a crusty bread, toasted pitta chips or crackers. And they can add so much flavor to a boring sandwich by spreading some deliciousness on the bread before adding your filling.
Dips are also awesome as they are a vehicle for combining so many healthy ingredients, most of which can be raw. They are the savory equivalent of a smoothie bowl, especially if sprinkled with some dukkah.
I’ve used pine nuts in the recipe, but brazil nuts would also work. I recently discovered that pine nuts are in fact seeds not nuts! So perfect for those with nut allergies.

Pea & Avocado Pesto Dip

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients:  
  • 1/4 cup pine nuts 
  • 1/2 cup packed fresh basil 
  • 1/2 avocado 
  • 1/2 cup frozen peas, thawed 
  • 1 garlic clove 
  • 3 tbsp olive oil 
  • 3 tbsp lemon juice 
  • 1-2 tbsp nutritional yeast (or grated parmesan cheese) 
  • 1/2 tsp salt 
  • 1/8 tsp black pepper 

Instructions:  
  1. Prepare all the ingredients and add to the blender or food processor. Mix until smooth. Taste and adjust seasoning to your liking. 
  2. Store in an air tight container for 3 days. 
  3. Serve with crudités, rackers, toasted bread or pitta.

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