Emerald Green Avocado Pesto

Sometimes a little dab or big scoop of a brilliant-looking and tasting mixture will add just the right touch to make your meal sparkle! This is a great way to use that fresh basil and kale that is so abundant in your garden or at the farmer’s market during a hot summer.

1 large avocado or 2 smaller ones

1 C basil leaves

2-3 C torn kale leaves, no stems

4 cloves garlic, chopped

1/2-2/3 C extra virgin olive oil

1/4 C fresh lemon juice

1 tsp Himalayan salt

1/2 tsp freshly ground black pepper

Peel, pit and chop avocado in large chunks. Place all ingredients in a food processor and blend until almost smooth, adding a little water or extra olive oil only if necessary. Taste for extra salt if needed. 

This mixture will not turn dark the next day like most pesto and/or avocado mixtures do. One can easily add more basil and kale if the mood strikes. Feel free to add any garden herbs that you would like. This has become the house favorite! We don’t even talk about the antioxidants that are abundant in this yumminess!