This is delicious dolloped on top of any salad, as a snack on crackers and bread or just as a dip. If you have leftover avocados this recipe is a great way to preserve them. It also makes an amazing filling sauce for courgetti (or any other pasta).
Crucial to this is to get a perfectly ripe avocado.
1 really ripe avocado
1 tbsp pine nuts
a handful of basil
juice of 1 lemon
1/2 cup olive oil
What to do…
Lightly toast the pine nuts in a dry pan on low heat.
Meanwhile remove the skin and the stone from the avocado, roughly chop and place in a food processor with all of the other ingredients and the toasted pine nuts (reserving a few to garnish).
Blend on high speed for a few seconds until you have a smooth consistency. There may be a few lumps of pine nuts remaining but I quite like the added crunch!
Enjoy as a dip or side (with everything!)