Photo: Gregory James, Food Styling: Jessica Colley
By Kristi Ritchey
Makes: 4 to 6 cups
Hands-on time: 5 minutes
Total time: 5 minutes
- 5 ripe avocados, pitted and peeled
- 1/2 tbsp minced garlic
- 1/2 tbsp chile flakes
- 1 bunch basil, stems removed
- 2 oz unsalted pine nuts
- kosher salt, to taste
- Fresh ground black pepper, to taste
- In a food processor, purée all ingredients. Add cold water as needed to adjust to your preferred texture and thickness.
Nutrients per 1-tbsp serving: Calories: 41, Total Fat: 4 g, Sat. Fat: 0.5 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 1 g, Carbs: 2 g, Fiber: 1.5 g, Sugars: 0 g, Protein: 1 g, Sodium: 51 mg, Cholesterol: 0 mg
This pesto can also be used as a dip for clean fries, such as our Sweet Potato Sticks!