Arugula, Basil and Avocado Pesto
To use leftover greens, feel free to replace the arugula with spinach or kale. This is best used immediately after it's made, or store in an air tight container with plastic wrap touching the top layer of the pesto to help prevent oxidation.
Ingredients
- 2 tablespoons pine nuts
- 2 cloves garlic smashed
- 2 cups fresh basil leaves packed, without the stems
- 1 cup arugula or kale
- 1 avocado peeled and pitted
- 1 tablespoon lemon juice
- 1/8 teaspoon sea salt
- Freshly ground pepper
- 1/4 cup good quality extra virgin olive oil
- 1/2 cup freshly grated Parmesan optional, leave out to make Whole30 or vegan
Instructions
- Place the pine nuts, garlic, basil, arugula, avocado, lemon juice, salt and pepper in the bowl of a food processor fitted with a steel blade and pulse on and off until minced.
- With the processor running, pour the olive oil in the feed tube and pulse. Add the Parmesan and pulse quickly a couple more times.
- Taste for salt and adjust season if necessary. If you'd like a thinner consistency, add 2-3 tablespoons of water or olive oil and pulse to combine.