Avocado “Pesto” with Freekeh

Avocado PestoSo have you ever bought too much of something?  Too many vegetables, over thought the amount of tomato sauce that you were going to use in the recipe needed?  Usually I always over-do my salad fixings.  I will buy a ton of different veggies for the salad and then I end up with way more left over after the lettuce is gone.  Always sad, because what is a salad without the lettuce?

This time all I had left over is avocados. Not that strange since when I bought them they were really hard…well, a week in the fridge fixed that problem right up.  I knew I needed to eat them, but had forgotten they were even in the fridge so I didn’t buy any salad veggies to eat with them, so I had to find something else to do with them.


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I went perusing around online and on Pinterest, and decided to combine some recipes I found and came up with my vegan Avocado Pesto.  This was more of a “what do I have in the apartment that could be used make my “pesto”” thought.  I already had everything, and this was the simplest thing to do.  So creamy and decadent tasting, kind of like really good creamy and gooey alfredo sauce without all the cheese.  I didn’t want to use olive oil, it seems oil is in everything and even though it is a healthy fat, with the already healthy avocado I didn’t feel it necessary and the vanilla almond milk (yep, I said vanilla) just enhanced all the flavors.

Avocado Pesto Avocado Pesto Avocado Pesto Avocado Pesto





The really new and interesting thing I used is Make It Your Own Freekeh.  I had received a small sampling in my Vegan Cuts snack box subscription of cool vegan samples.  I looked at the Freekeh and had no idea what it was or what to do with it.  Thankfully it was a larger sample and had all the information was on the back about what the heck Freekeh is, but I will say I did Google search it cause I wanted to be sure it wasn’t something weird.  But it is good, people!  Like a little chewier rice or barley.  I tried it after it was done cooking, I had only added some salt, and I could have eaten it just plain like that.  It has a better texture than rice, not the stuck in your craw feel.  I definitely recommend giving it a shot.  And? The calorie count is wonderful!

Avocado PestoAvocado Pesto, 7 servings

1 C Freekeh
1/4 Tsp Salt
2 Large Avocados
1/8 Tsp Salt
1 Tbsp Minced Garlic
1 Tsp Chives
1 Tsp Basil
1 Tsp Parsley
1/4 Tsp Red Pepper Flakes
3/4 C So Delicious Vanilla Almond Milk


1. Measure out Freekeh, salt and water into pan. Turn burner onto high and bring to a boil.  Turn burner down to simmer; cover and let go for 25 minutes.
2. While grains are simmering, get your blender out and ready to go.
3. Measure the milk and pour into blender.
4. Cut avocados in half and take the pit out. I have found that the easiest way to de-pit the avocado is to whack the knife in and twist it out-this works best on a ripe avocado.
5. Salt the avocados before spooning out and into blender.
6. Measure and dump in the seasonings.
7. Let the blender do its thing until you get a nice creamy pesto-like sauce.
8. When Freekeh is done, turn off the burner and spoon into large bowl and pour in pesto.
9. Mix well and enjoy!

Calories:  94

Total Fat: 7g
Sodium:  91mg
Total Carbs:  9g
Protein:  3g

2 thoughts on “Avocado “Pesto” with Freekeh

  1. Pingback: Creamy Cilantro Pesto | Fitting Into Vegan

  2. Pingback: Guacamole Pesto Pasta | Fitting Into Vegan

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