Last night I was hungry for pesto, but I don’t like all the oil in most pesto recipes and I wondered what would happen if I used an avocado instead. I’m glad I tried it, it’s wonderful! I had this on top of raw spiralized zucchini, YUM! All the measurements are approximate, use more or less of anything to your own liking. The measurement for the pumpkin seeds is after soaking.
Ingredients:
1 lare bunch fresh basil
2 cup pumpkin seeds, soaked & drained
1 avocado
2 clove garlic, roughly chopped
Preparation:
Pull the basil leaves off their stems and combine in a food processor with an “S” blade with the remaining ingredients; process until creamy. You’ll probably have to scrape the sides down a couple times to make sure everything gets incorporated. Enjoy!
