Natalie Norman

Creamy Basil Pesto Couscous

creamy basil couscous


Creamy Basil Pesto Couscous


1 small head orange cauliflower roughly chopped into chunks
2 ounces of fresh basil leaves (about a cup)
1 cup baby spinach
1 dash chili powder or to taste

½ cup soaked almonds
¼ cup nutritional yeast
¼ teaspoon pink salt or to taste
2-3 dashes onion powder or to taste
2-3 dashes garlic powder or to taste
3 teaspoons lemon juice
½ cup water or as needed
1 small avocado

1 cup of cherry or regular tomatoes (optional)


In food processor fitted with “S” blade, pulse cauliflower, chili powder, baby spinach, and half of your basil until couscous consistency is achieved. You might need to stop, scrape down the bowl, and start again as you go to ensure uniformity.

In Vitamix or other high-powered blender, blend almonds, water, avocado, salt, lemon juice, basil, and the rest of your seasonings until a creamy sauce. Taste and adjust for salt/seasoning. Also adjust water to achieve desired consistency. Be careful not to add too much water or it will be too runny and the flavor will be diluted.

Place couscous in a large serving dish, top with sauce, diced tomato, and minced basil, if desired. Toss together before eating! You want all the couscous to be coated in sauce.


Fresh basil, juicy tomato, and rich avocado help make this Italian-inspired dish both delicious and satisfying. Please note: Salt is almost always optional in my recipes! I rarely consume salt but understand it is desired by most people. When used in moderation, salt can add that little kick to foods.

Yours in delicious heath!

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