Avocado Pesto

  in Appetizers, Gluten-Free, Recipes, Salads, Vegan

1/2 cup pecans or walnuts
2 cloves garlic, chopped
4 cups baby spinach
1 cup fresh basil
1 ripe avocado 
1/4 cup extra virgin olive oil
Salt and pepper

Place nuts and garlic in the bowl of a food processor. Pulse a few times until they are chopped small. Add greens and basil, 1/2 teaspoon salt, a few grinds of pepper, and process until greens are finely chopped. Add avocado and with machine running, slowly drizzle in the olive oil until mixture is pureed. Add more oil if needed, to keep mixture moving. Use immediately.

If you don’t need it right away, store it in the refrigerator with a layer of olive over the top of it to keep it from browning.