Avocado Pesto
Recipe type: Sauces/Condiments/Miscellaneous
Ingredients
- 1 cup packed fresh basil leaves
- ½ large ripe avocado
- 2 cloves garlic
- 2 tablespoons pine nuts
- 1 tablespoon fresh lemon juice
- 3 tablespoons water, plus more if necessary ¼ cup grated parmesan cheese
- sea salt, to taste
Instructions
- Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds
- or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side.
- Transfer to a bowl and stir in the cheese.
- Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days,otherwise you can freeze it for several months.
Notes
Toss in ½ cup spinach for extra nutrition
You can omit the pine nuts, but I think they add a nice flavor.
You can omit the pine nuts, but I think they add a nice flavor.