Pesto: Creamy Avocado Basil

ambitiouskitchen.com

Flyfishergirl

A lightened up pesto without any added oil! The secret is using an avocado to get a creamy texture that's unbelievable!

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

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.

Toss in ½ cup spinach for extra nutrition

You can omit the pine nuts, but I think they add a nice flavor.

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