Avocado Pesto

Chef: Zoe Bingley-Pullin

Serves: 2


1 large ripe avocado, pit and seed removed, chopped

1⁄2 cup fresh basil leaves

2 tbsp. unsalted raw cashews

1⁄4 cup grated Parmesan cheese

3 tbsp. fresh lemon juice

2 cloves garlic, crushed

1 tsp. salt

1⁄2 tsp. black pepper

4-6 tbsp. water, as needed


Combine all ingredients, except water, in a food processor; puree until smooth. With machine running, slowly add water to mixture until desired consistency is reached. Serve immediately or well chilled.

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