Vegan Pesto Pasta With Herb Sauce

By Charlotte Carson

Ingredients such as the olive oil and pine nuts are higher in calories, because they have a high fat content. However, what makes this food considered “healthy” is that the fat is unsaturated. And the key ingredients for our pesto pasta, basil and pine nuts are chalked full of healthy benefits.

Pesto pasta also helps promote the health of the heart and the blood vessels. According to San Francisco Gate, pesto sauce has garlic, which helps reduce blood cholesterol levels, which helps decrease the risk of fat accumulation in the blood vessels and diseases like hypertension, coronary artery disease, and stroke. In addition, garlic helps prevent toothache, which is associated to sore throat occurrences, which also contribute to rheumatic heart disease.

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Benefits of pesto

Reduces inflammation and swelling (basil)

A study published in the Journal of Bone Reports & Recommendations agreed that BCP in basil might be useful in the treatment of certain diseases that involve inflammation.

Rich in antioxidants (basil)

Results of a study published in the Journal of Advanced Pharmacy Education & Research showed that ethanol extract – Ocimum basilicum – had more antioxidant activity than standard antioxidant

Pine nuts contain essential fatty acid (the omega-6 fat), pinolenic acid.

Recent research has shown its potential use in weight loss by curbing appetite. Pinolenic acid triggers the release of hunger-suppressant enzymes cholecystokinin and Glucagon-like peptide-1 (GLP-1) in the gut. Also, pinolenic acid has thought to have LDL-lowering properties by enhancing hepatic LDL uptake.

Recipe

Ingredients pesto

  • 1 avocado, large
  • 1 cup basil, packed
  • 2 garlic cloves
  • 1 1/2 tbsp lemon juice
  • 1/4 tsp pepper
  • 1/2 tsp salt
  • 1/2 cup olive oil
  • 1/4 cup pine nuts

*Sauce will make enough to store for multiple uses. Lasts 3-4 days. Serving size is 2 tbsp. for each dish.

Pasta

  • bag of gluten free pasta or home made zucchini noodles

Instructions

  • In a food processor or high-speed blender combine basil, avocado, pine nuts, garlic, lemon juice, salt, and pepper. Pulse 3-4 times.
  • Turn blender to a medium-Low speed and slowly drizzle in olive oil until pesto is to your desired texture. (Pulse if you want your pesto to have a little more texture)
  • Serve avocado pesto with zucchini noodles or pasta

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