Avocado Pesto recipe from Emily Fitzgerald of the Ottawa Regional Cancer Foundation
Ingredients:
1 ripe avocado, peeled and pitted
1 cup fresh basil leaves
3 cloves garlic
¼ cup pine nuts
Juice of 1 lemon
¼ tsp cracked black pepper
3 tbsp. extra virgin olive oil
Directions:
1. Place all of the ingredients, other than the olive oil, into a blender and combine.
2. Slowly pour in the olive oil while the blender is running. Blend until smooth and creamy.
3. Enjoy with zucchini noodles.
