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).