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How to make avocado pesto

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Avocado makes this vegan pesto creamy and delicious, without the need for cheese.
What you'll need: 
30g pine nuts
1 ripe avocado, pitted and peeled
3 tablespoons extra virgin olive oil
30g fresh basil leaves
1 tablespoon fresh lemon juice
1 or 2 cloves garlic, minced
Salt & freshly ground pepper to taste
Food processor
1: 
Lightly toast pine nuts: Heat a heavy dry skillet over low heat. Add pine nuts and toast for a few minutes, stirring, until beginning to turn light brown.
2: 
In a food processor, combine pine nuts, avocado, olive oil, fresh basil, lemon juice, garlic and salt & pepper to taste. Process until mixture is smooth, stopping as necessary to scrape down sides.
3: 
Taste and adjust seasonings.
Conclusion: 
Makes enough pesto for 200-225g pasta (uncooked weight).
Tips: 
It is essential to choose a perfectly ripe avocado for this recipe. A ripe avocado will yield to firm, gentle pressure.
Pesto can be mixed into freshly cooked pasta and served hot as an entree, or cold as a salad.
A few finely chopped sundried tomatoes make a nice stir-in addition.

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