Avocado Pesto Sauce

I love Basil which means I love Pesto Sauce but one thing I do not love is all the oil that goes into a Pesto! It makes me feel guilty for eating something so green which just seems wrong. As you know I did find a lighter Pesto Sauce this time last year (holy cannoli has it really been a year since I had pesto!?!?!) Well I had an epiphany the other day while surfing Pinterest and seeing lots of Avocado Pasta Recipes. It hit me.....hey silly....use the Avocado in place of the oil! It is creamy, buttery, green, healthy and mild tasting that it won't over power the basil! This recipe is pretty easy to make and packs a powerful pesto flavor for any of your favorite recipes. While I served it over pasta (sorry Aunt Rita, you know I love my pasta!) you can add it to anything - shrimp, chicken, veggies, etc.



Avocado Pesto Sauce: Makes approx 4 servings

1 Avocado (approx 4-5oz) - Pitted & Chopped
2-3 Garlic Cloves - Chopped
2-3C Fresh Basil - Cleaned
1/3C Parmesan Cheese - Shredded
0-2TB Water (as needed)
Salt & Pepper to taste

Place everything in a blender/food processor. Blend, blend, blend, scrape the sides, blend some more. If it is really thick then add a tablespoon of water and blend a bit more. Add to pasta, chicken, shrimp, bread, etc. and enjoy!

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WW: 2 Points Plus / Serving
~9-10 Points Plus per whole recipe (depending on avocado size).