Avocado Pesto Dip . . . another reason to have a good pesto recipe in your wheelhouse (and I’m biased because I think you should use my Pistachio Pine Nut Pesto recipe that I posted yesterday). The awesome thing about this dip is how easy it is to make. Pesto + avocado + a bit of lemon juice. Put everything in the food processor, pulse, and voila! Thick, creamy dip full of that delicious pesto flavor and healthy fats from the avocado.
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Avocado Pesto Dip
Makes approximately 1 1/2 cups dip
Ingredients:
1 batch Pistachio Pine Nut Pesto (about 1 cup)
1 medium ripe avocado, peeled and pitted
1 tablespoon fresh squeezed lemon juice
Directions:
Combine all the ingredients in a food processor and pulse until smooth and creamy. Serve with fresh cut veggies. Keep in an airtight container in the refrigerator for 3 to 4 days (the lemon juice will prevent the dip from turning brown).
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Ok, you had me at pistachio pine nut pesto, but this seals the deal. I can’t wait to make some!