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Avocado pesto is a creamy, dairy-free alternative to a typical pesto. It comes together in a few minutes, can last in the freezer for later use and be used on many things like chicken or pizza.
In a food processor or blender, combine avocado, lemon juice and water until smooth. Stopping to scrape down the sides as needed. Add minced garlic and basil and puree until smooth. This should take a few minutes to get a smooth texture. Add salt to taste. If needed, add more water and blend to create a thinner consistency.
Thinly slice or use a veggie noodle tool to make zucchini noodles. Place “zoodles” in a bowl and top with avocado pesto and cherry tomatoes.
Additional toppings such as diced celery, carrots, sauteed onions, bell peppers, nuts, cheese or proteins (beans, tofu, tempeh, chicken or fish) can be added as desired.
Pesto can be frozen for later use.
Additional uses for the pesto:
Nutrition Facts (per serving):
80 calories, 7g fat (1g saturated fat), 5mg sodium, 5g carbohydrates, 2g protein, 0g sugar, 3g fiber
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.