The good part about this time of the year is walking out in the garden to grab some herbs for dinner or to even plan a meal around what veggie is ready to pick. But with the good there is always the dark side of summer – the heat.
The rising temperatures make me want to eat salad, vegan yogurt and fruit, but doesn’t get me excited about turning on the stove or oven. We do have a grill with a burner that I requested just for times like these, but I guess I forgot I would be standing out in the heat while my pasta cooked. So it sits there unused.
This recipe was also submitted to the Virtual Vegan Linky Potluck which is now happening every week!
Even on the hottest, slowest, southern day of summer I can talk myself into turning on one burner – as long as it’s in the air conditioning. It may take awhile to gear up. This involves thinking about how hot it is and measuring that against my stomach’s grumbling. A little ice cold sweet tea doesn’t hurt and can give me the boost I need to step outside in the heat to grab some herbs.
I have to admit just seeing those fresh herbs gets my mind working and resuscitates my inspiration. For last night’s dinner I had fresh lemon basil, thyme and oregano to work with.
By some kind of magic all these avocados have ripened one by one. I think this is the same magic that made my pie pumpkin double in size while I was at Eat Write Retreat getting the avocados.
This pesto also feels like it has a little magic in it too. It has no added oil but is silky smooth from the pureed avocado and has a big punch of flavor from the fresh herbs. It’s amazing the flavor you can get out of just a few ingredients mixed together.
Don’t let the specialty basil intimidate you. If you don’t have lemon basil you can use regular and add some lemon zest, extra lemon juice or another lemon herb like lemon verbena or lemon balm. Or you can call it a day and use the fun herbs you found at the farmers market or in your patio garden.
This pesto comes together in minutes, so put your pasta in the boiling water while you make the pesto in your blender. It will be ready to toss with your piping hot, perfectly cooked pasta. You’ll be out of the kitchen before it has time to get too hot!
If, by chance, there are any leftovers put it in the fridge and call it pasta salad the next day and eat it for lunch.
Easy Vegan Avocado Lemon Basil Pesto
gluten-free, soy-free, no added oil
serves 2 to 3, but you can double or triple the recipe
- 1 medium ripe avocado
- 1/2 cup fresh lemon basil
- 2 – 4 inch sprigs thyme
- 1 tablespoon fresh oregano leaves
- 1 tablespoon lemon juice
- 1/2 teaspoon salt or to taste
- pepper, to taste
- 1/4 cup water plus more if needed
Put the avocado flesh, lemon basil, leaves only from the thyme, oregano, lemon juice, salt and water in a blender and blend well until the herbs are pureed.
If the puree is still too thick add 2 more tablespoons of water and blend again. Toss with 1/2 pound cooked whole wheat angel hair pasta.