“Alfresto” is the syllable-saving word for avocado alfredo pesto. This miracle spread is lower in fat and higher in protein and volume. Fresh basil can be hard to come by, but it’s worth finding a fistful to whip this up. 

Some people are under the impression that pesto must have pine nuts and parmesan. This is a P-free sauce! In fact, the only “P” ingredient is pepper, and that’s optional. Below is just one way to use up this versatile, addictive, and ultra-healthy recipe.

Slather it on a sammy, spill it into a salad, or stir it into spaghetti. Alfresto is the epitome of homemade health food, so spoon up. That made it sound like baby food, but trust me, it’s classy.

Alfresto (Avocado Alfredo Pesto)

Yield: about 1 cup, or 3/4 + 2 tablespoons

• 60g. ripe avocado, mashed (2 oz.)
• 150g. silken tofu (4 oz.)*
• 1 cup packed FRESH basil
• 1 tablespoon nutritional yeast
• 1.5 tablespoon acid of choice, such as vinegar or lemon juice**
• 3 garlic cloves
• 1/4 cup vegetable broth or veg stock
• Salt-n-pepper (I used garlic salt and white pepper because I received a box of fancy spices and wanted to try them out.)

1. Weigh or measure your ingredients.
2. Blend in no particular order.
3. Presto! Alfresto!
   

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*Can also use plain, unsweetened vegan yogurt. Soyghurt is best.

**I used red wine vinegar. Lemon juice works, of course, but it’s more hassle. Save that citrus liquid for a non-flexible recipe! Like this cheesy one, maybe?

Nutrition Facts for the whole recipe: 190 calories | 11g protein | 9g fat | 5g net carbs (that’s total carbohydrates minus fiber)| Sodium and micronutrient content varies depending on the amount, origin, and freshness of ingredients

Best Dishes,

The Hippie Happy Foodist™