Method

1. Wash basil under cool running water. Pluck the leaves off of the stems and place on a paper towel.
2. Once all of the leaves have been removed from the stems, dry the leaves using a paper towel.
3. In a food processor, add the basil, garlic, olive oil, lemon juice, and salt.
4. Mix until basil leaves break down into very small pieces and everything is well mixed and uniform.
5. Add avocado and mix for another minute. Makes about ½ cup of pesto.
 

Yield

1. Small serving - 2 teaspoons
2. Medium serving - 1 tablespoon + 1 teaspoon
3. Large serving - 2 tablespoons
4. Extra Large serving - 2 tablespoons + 2 teaspoons
The pesto stores well in the fridge in a sealed container.