There is nothing I love more than hanging in on a rainy day creating and experimenting in the kitchen. It’s really important to me to use as many fresh ingredients as I can in all of my of dishes. When you eat fresh, you feel good.
Avocado and Basil Pesto – makes 1.5 cups
- 2 whole avocados
- 1-1.5 cups fresh basil (washed)
- 3 cloves of crushed garlic
- zest of one lemon
- 1 lemon juiced (use the same lemon as above)
- 1/3 cup pin nuts
- 1/2 cup olive oil
- salt to taste (about a couple teaspoons)
You need just one lemon for this recipe. Zest it first into a small bowl, and then cut and juice it. Make sure the seeds don’t fall in! In a food processor, pulse together the fresh basil, garlic, avocado, lemon juice and zest, and pine nuts for about 30 seconds. Scrape down the sides. While the motor is still spinning, add in your olive oil in a slow stream. Lastly, season with salt to your liking.
Toss with your favorite vegetable noodles or pasta! This also makes a great spread for toast and sandwiches, or you can use it as a spread or dip for parties. It’s better to use this very soon after you make it so the avocados don’t turn.