4 tablespoons pine nuts
2 cups fresh basil leaves
1 large avocado
3 cloves garlic
1/4 cup lemon juice (59ml)
2 tablespoons water (30ml)
1/4 cup grated parmesan
Salt and Pepper to season
2 pita bread & pine nuts, to serve
Combine pine nuts, basil leaves, avocado, garlic and lemon juice in a food processor and pulse for 30 seconds or until combined. Add in water and process until smooth.
Transfer pesto to a small bowl and stir in parmesan, season with salt and pepper.
Lightly coat 2 x Pita Breads in olive oil and roast on an oven tray at 180 C until crisp and crunchy.Break up pita bread into bite size pieces.
Serve dip with pita pieces and additional pine nuts to top the dip.
Tip: Store in an airtight container or jar and keep in the fridge. Best used within five days.
This recipe extract was created by Rachel Scoular of Happy Healthy Habits for #nuts30days30ways.