- 1 ripe avocado, peeled, pitted, and diced
- 1 cup (packed) fresh basil leaves
- 1/3 cup pine nuts
- 3 cloves garlic, chopped
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Water as needed
- Salt and pepper to taste
- Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.
- Season with salt and pepper to taste.
- Use immediately or keep, refrigerated, for up to four hours.