- 1/2 a ripe avocado
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 2 and 1/2 cups fresh basil leaves
- 1 clove garlic
- 1/4 cup pine nuts, lightly toasted
- 1/2 tsp salt
- Combine the garlic, pine nuts, lemon juice, basil leaves and salt in a food processor and pulse until coarsely chopped.
- Add the avocado and then slowly pour in the olive oil while blending the pesto mixture until it is smooth.
- Keep sealed and refrigerated.