Avocado Pistachio Pesto

by KetoDietApp.com

Step 1Halve and peel the avocado and remove the seed. Wash the basil, peel and mash the garlic and juice the lemon. Place the avocado, basil, garlic, lemon juice, pistachio nuts and oil into a food processor and pulse until smooth.

Step 2Season with salt and add more to taste if needed. It may also help if you soak the pistachios for 1-2 hours before blending. Otherwise, let it sit for at least an hour to allow the nuts to soften. This will help create a soft and creamy texture.

Step 3When done, use immediately or spoon the mixture in a glass jar, top with a bit of avocado or olive oil and seal properly with a lid. Store in the fridge for up to 2 weeks.