Avocado Pesto

For Mother's Day this year, we spent the day building garden boxes and my basil which had been struggling is now growing delightfully in its new home. Growing so robustly, that it had 'pesto' written all over it. I tossed a portion of the pesto over edamame noodles for dinner.. For a lovely switch-up from guacamole, pair with crackers and you have a great appetizer. I am also thinking as a spread on a BLT or bruschetta, tossed with some summer salad greens and served along side grilled flank steak or chicken drizzled with Balsamic vinegar.. I am certain you will find many uses for it!

Avocado Pesto
Makes: about 2 cups
Adapted From: Eating Well

2 ripe avocados
1 bunch fresh basil
1 small bunch fresh chives
1/2 cup walnuts
3 tablespoons red wine vinegar
4 garlic cloves
1/2 teaspoon sea salt
1/2 cup olive oil
Fresh ground pepper

Place avocados, basil leaves, chives, walnuts, vinegar, cloves and salt in food processor. Pulse until finely chopped. Stream in oil and process until pureed. Season to taste with pepper and additional salt if desired.

The Gardening Team