Easy avocado pesto made with collard greens and no added oil. Serve for an easy pasta dinner with juicy heirloom tomatoes and toasted pine nuts.
These past few weeks I’ve been getting back into meditating.
I sit cross-legged on the couch, eyes shut, listening to a guided meditation as I wait for my dark roast coffee to cool to the perfect drinking temperature.
It’s always hard at first– making the time, leaning into the discomfort of doing nothing, accepting the ferocious flood of mental activity.
But it feels good when I’m done, when I flutter open my eyes and feel a calm and clarity that I didn’t know existed beneath the chaos.
A few weeks back my fridge was in chaos too– due to an unexpected (or, rather, overlooked) produce delivery in addition to a full grocery visit.
I threw the plentiful collard greens in this plant-forward pesto with avocado, fresh herbs, lemon, and garlic.
It’s super creamy and flavorful without any added oils!
Let’s make Avocado Collard Greens Pesto Pasta as a final summer-y celebration of sweet basil and ripe tomatoes.
Grab your favorite legume-based pasta, some avocados, a handful of herbs, and let’s make pesto pasta!