Creamy Basil Pesto Sauce

I love fresh basil. I love dried basil. I just love basil in any form really. Yesterday I was craving a light pasta dish with a basil pesto sauce, something that is light and fresh and makes you think of summer. In the middle of winter with no beach or sunshine in sight, sometimes you need to try little tricks to give yourself a mental burst of sunshine and fresh air. This was just that. Light, fresh, raw... all things summer.

My husband describes the flavor as 'earthy', which is quite accurate really. I wanted light, but because winter is so cold I crave comfort foods that are warm, rich and creamy. My thought was to make a creamy sauce that has more staying power without adding complication, kitchen time, or allergens. My solution? Toss in an avocado. It adds some healthy fat to give this dish staying power while adding a touch of creamy comfort to my nod at summer ease and lightness. Compromise.

Creamy Basil Pesto Sauce

1 small container fresh basil (3/4 ounce)

equal amount fresh baby spinach (to pump up nutrition, or use more basil)

1 clove garlic

squeeze fresh lemon juice (about 1 tsp, to preserve the pretty green color)

drizzle of olive oil (about 1 Tbsp)

1 avocado

sea salt and pepper to taste

Add basil, spinach, and garlic to food processor. Squeeze lemon over the top, and drizzle with olive oil. Pulse to combine until finely chopped. Add avocado and process until smooth. Season to taste with sea salt and pepper. Use as a pasta sauce, or as a dip for veggies and chips.

This recipe is free of the top 8. Gluten free, wheat free, dairy free, egg free, nut free, soy free, hassle free, vegan, and raw. Let me know how you use it.