Raise your hand if you would love a recipe which is super duper easy to prepare and very healthy and can be made with simple ingredients, here it is, 5 Minute Avocado, Basil and Orange Pesto and I can vouch for it. This recipe is delicious and combines flavours in a way that knocks your socks off.
This vegan, healthy and delicious pesto recipe of mine has a twist, my best-kept secret, have you noticed? you are right yes, this creamy avocado and basil pesto is blended with pure orange juice. Everything paired so well, It is so refreshing and a light recipe for summer days.
More Pesto Recipes-> Vegan kale Pesto | Hemp Seeds, Basil and Coriander Pesto | Parsley Walnut Pesto | Avocado pesto
Not only orange juice provides a refreshing citrusy flavour to this pesto but keeps avocados from turning brown because the citric acid from the orange juice slows down the oxidation.
I wanted to prepare this pesto recipe was worried that it won’t stay fresh, but then I remembered my Avocado Dill Cream which I prepared with Orange Juice.
We love to binge on Avocados, whatever the weather or any mealtime. Avocado is an all-rounder ingredient that you can. almost whip up anything with it.
During cooler days Warm Stuffed Avocado or Avocado and Fenugreek Paratha make an excellent lunch when we crave for something hot and tasty.
Healthy and refreshing Avocado salads are always a hit in my house such as Avocado, Black Beans and Tortilla Salad , Avocado and Strawberry salad with Honey Vinaigrette.
This 5 minute pesto with avocado, basil and orange , recipe is our latest addiction, we used it as a sandwich filling, it adds tons of flavours. You can also spread on toasts and mix it in pasta too.
5 minute Avocado, Basil and Orange Pesto
ingredients:
- 1 ripe avocado
- 5-6 tbsp. fresh basil leaves
- 60 ml of orange juice
- 3 tbsp. pine nuts
- 2 garlic clove
- 2 tbsp. vegan parmesan cheese or nutritional yeast
- Salt and black pepper
instructions:
How to cook 5 minute Avocado, Basil and Orange Pesto
- Add everything in a food processor and process until everything is smooth.
- If pesto is too thick add little more orange juice.
- Transfer into a jar and store in a refrigerator or freeze it for later use.
NOTES:
Did you make this recipe?
This deliciously creamy Moriyo Phool Makhana Kheer (sweet thickened milk with Barnyard Millet and Fox Nuts) recipe is a sweet dish.
It is a quick and comfort dish which can be enjoyed on fasting days such as Shravan Month, Gokulasthmi, Navratri or Mahashivratri.
This rich and creamy kheer is prepared with Moriyo also known as Sama, Samo or Vrat ke Chawal and Makhane aka Fox Nuts, flavoured with cardamom, nutmeg and added nuts halfway through then garnished with almond and pistachio slivers.
These added flavoures and textures make an already creamy kheer even more delicious!
More Kheer Recipe -> Mango paneer Kheer (can be consumed on fasting day) | Date and Pear Moriyo Kheer | Carrots and Fox Nuts Kheer | Doodhpaak | Garvanu-Gujarati Semolina Kheer
The holy month of Shravan is here, it is the holiest and auspicious month of the Hindu year. This month is dedicated to Lord Shiva, not only devotees of Lord Shiva but followers from Sanatan Dharma around the world observes austerities, fast and prayers to purify the mind, the senses, the body and the soul.
Also in this month, various big festivals such as Naag Panchami, Shitla Saatam, Raksha Bandhan, Janamasthmi and Hindola are celebrated with zeal.
MORIYO PHOOL MAKHANA KHEER
ingredients:
- 50g Barnyard Millet
- 50g Fox Nuts
- 1ltr Milk
- 1 Tbsp. Ghee
- 150g Sugar
- pinch Cardamom and nutmeg powder
- 2 Tbsp. Almond and Pistachio slivers
- 2 Tbsp. Cashew Nuts
- Pinch saffron threads
instructions:
How to cook MORIYO PHOOL MAKHANA KHEER
- Clean, wash and soak barnyard millet in cold water and leave it aside for 5 minutes.
- In a heavy bottom pan heat ghee and lightly roast fox Nuts until crispy.
- Remove fox nuts and add milk in the same pan.
- Bring the milk to boil and add soaked millet ( discard the water) and let it cook. keep stirring continuously.
- In a mixer grind the roasted fox nuts, don’t make powder keep it coarse.
- Once you see milk getting thicker, add coarsely fox nuts.
- Now add sugar and continue cooking the kheer for another 5 minutes.
- Add saffron, cashews, cardamom and nutmeg powder.
- After a couple of minutes turn off the heat.
- Serve kheer in a serving bowl and garnish it with almond and pistachio slivers.
- Enjoy!
