Basil Avocado Pesto
Basil Avocado Pesto
By Chef Katie Mae
Makes 2 cups | Ready in 5 minutes | Stores 2 days in fridge
INGREDIENTS
- 1 cups frozen peas, thawed
- ½ cup water
- 1 avocado
- 2 cups basil, packed loosely
- 1 lemon, juiced
- ½ tablespoon garlic granules
- ¼ teaspoon black pepper
- ½ cup walnuts
DIRECTIONS
- Add peas and water to a blender and blend until smooth. Add the avocado, ½ the basil leaves, lemon juice, garlic and black pepper. Blend just until the avocados are broken up and creamy.
- Add the remaining basil and walnuts. Blend for just a few seconds until the basil and nuts are chopped to small pieces.
- Serve or store in an airtight container for later use. Best eaten within 1 to 2 days.
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