Avocado Pesto recipe from Emily Fitzgerald of the Ottawa Regional Cancer Foundation


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


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.