Everyone loves avocados, and everyone loves basil. Pair them up with some whole-wheat soba (buckwheat) noodles and you’ve got yourself a healthier alternative to spaghetti Pesto alla Genovese!
This is a decadent vegan recipe that’s sure to satisfy your fatty-food cravings, and trick even the most carnivorous of friends. Athletes will rejoice, as it’s high in protein!
Serving Size: 2 / Total Time: 25 minutes
- 1 Ripe Avocado
- 1 Lemon
- 2 Handfuls of basil
- 2 Tablespoons of Sunflower Seeds
- Salt and pepper to taste
- 100g of soba noodles
- Food processor or blender
Before you start, measure your sunflower seeds and soak them in room temperature water, just enough to cover them.
Sunflower seeds are slightly lower in fat than pine nuts, but much higher in protein and fiber, making it a #TeamBuffet friendly alternative.
The hardest part of this recipe is preparing a ripe avocado. Not ripe enough and your pesto will be chunky…too ripe and your pesto will be brown. A trick I learned years ago is to press your thumb into the avocado. If it’s too mushy it’s rotten, but if that part ever so slightly bounces back, it’s perfect. There are other methods on the internet that also involve removing the stem, but I prefer this method.
If the avocado you have on hard is not ripe enough, place it in a brown paper bag and set it by a well-lit area for a day or two to help it ripen.
- Once you have your perfectly ripe avocado, cut in half, scoop out the insides and place it into your food processor/blender.
- Roll the lemon to release its juices, cut it in half, and juice half of the lemon into the processor. Add the sunflower seeds and the water it’s been soaking in. Sprinkle salt and pepper to taste and pulse until it resembles a thick, creamy, paste.
- Once you have your avocado pesto sauce, season to your liking and take out the blade. Let it rest for the flavors to meld.
- In the meantime, boil some soba (buckwheat) noodles and drain. In the photo here, I’m using a frying pan because I’m lazy. Feel free to use any pot.
- Mix the avocado-pesto sauce into the drained soba noodles, and garnish with a small sprig of basil.