Avocado Pesto

Add the basil, water, lemon juice, and garlic to a blender or food processor. Secure the lid and process until the mixture looks relatively smooth. 2. Next, add the avocado flesh, salt, and Parmesan cheese (if using) and blend again until smooth and creamy. Taste the sauce and add extra salt, if desired. I usually add an extra ¼ teaspoon of salt, but that can vary based on the size and flavor of the avocado each time. 3. Spoon the avocado pesto sauce over freshly cooked pasta and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 48 hours without browning too much, as long as you use the tips in the full post. (See the post above for tips on freezing, too.) 4. prep10 mins 5. cook30 mins 6. total40 mins