Last night
in San Diego! Finals are done and I’m ready to relax and return to normalcy! My
friend and I decided to through together a quick celebratory lunch before we
part for the summer. Since my friend is an avocado fanatic I decided to make
this light summer avocado white bean pesto. It's a great dip or if thinned out
this extra virgin olive oil makes a great sauce for pasta. It’s creamy and
satisfying…and surprising to some, its even vegan!
6/12/13
10
minutes start to finish
Serves
8
Ingredients:
·
1 avocado
·
1 can of white beans
·
2 cloves of garlic
·
juice of 1 lemon
·
2 cups of basil leaves
·
1/3 cup toasted pine nuts
·
salt to taste
Put
all ingredients in a blender or food process, process until smooth and then dip
a pita chip or cracker of your choosing and chow bella!