Avocado Pesto with Flaxseeds
Pesto pasta is such a flavorful dish. Basil leaves and the creamy texture with nuts makes you want more of the green goodness. But have you considered swapping the nuts with something better to keep check on the cholesterol. Oh yes, the pine nuts or any kind of nuts that you use in the pesto may increase your risk of high cholesterol.
I came across the above information in an article recently and it kept me thinking of making a healthier choice. So a few days ago I thought of making some Pesto sauce without pine nuts and adding some more greens to the sauce.
I was on a lookout for an alternative to creamy pine nuts in my Pesto and I kept thinking of the possible options. I zeroed in on Flaxseeds. Flaxseeds are rich in Fibre and good fats. Of course moderation is the key to your diet and is applicable here too..
Adding more nutrient value..
Although the regular Pesto has Basil leaves as the only greens, I have added spinach and arugula along with the Basil leaves. And what good is Pesto until its a little creamy isn’t it? I have added half of Avocado for adding a slight creamy texture to the sauce.
So be it a healthy morning breakfast toast or a Pasta night, with this Pesto sauce, I’m sure it is going to be guilt-free meal.
- ½ chopped ripe avocado
- ¼ cup of flaxseeds grinded
- ½ cup of mix greens - Spinach, Arugula and Basil
- 4-5 chilies
- 2 cloves of Garlic
- 1-2 tsp of Olive oil
- Wash the greens and let them dry.
- In a grinder, add all the ingredients and blend until smooth paste.
- Add 2-3 tsp of water if required to blend it smooth.
- Once the sauce is done, transfer it to a bottle and store refrigerated.
This sauce can be kept thick to apply on toasts and wraps or can be thinned with little amount of water to flavour a pasta