After reading about a similar recipe that has avocado in the pesto, I was hooked. I love the creamy texture this recipe gives the pesto. I have also used this as a dip because it’s thicker than other pesto’s. Take some carrots and dip away or drizzle over pasta, quinoa or even Salmon and remember how nutrient dense this recipe can be, especially compared to store bought or restaurant made pesto.

Ingredients:
~ 1.5 avocados
~ 1/4 – 1/2 cup of basil
~ 1/4 cup of walnuts
~ 2 cloves of garlic (or more to taste)
~ 1/4 cup of extra virgin olive oil
~ 2 tablespoonsof fresh squeezed lemon juice

Directions:
~ Blend it all up
~ Add more garlic, basil or lemon juice to taste
(Can be used as a dip, dressing or sauce!)