Avocado Pesto
November 26, 2015 Sorel Harrison

Avocado Pesto

Use as a dip, over pasta or quinoa, delicious over baked salmon or chicken too!  Add a handful of young spinach leaves to increase B vitamins, or baby kale.

Ingredients

  • 12 garlic cloves roasted
  • ¼ cup pine nuts
  • 3 cups fresh basil
  • 5 tbs fresh lemon juice
  • 2 medium avocados, peeled and stone removed
  • ½ tsp mineral salt
  • ¼ tsp black pepper

Method

Place all ingredients in a blender and blend until smooth.

Place in a glass jar or air tight container and keep in the fridge, will last 2-3 days.

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