¼cupgrated parmesan cheese, use nutritional yeast for dairy-free
sea salt, to taste
red pepper flakes, optional
Instructions
Combine the basil, garlic, pine nuts, parmesan cheese in a food processor. Process to make a coarse paste. Add the avocado, lemon juice, parmesan cheese and 2 tablespoons water, to start. Process until mostly smooth. Adding more water as needed. Add salt to taste.
Store your avocado pesto in an airtight container and refrigerate. Best within a few days, or freeze for up to 4 months.