Vegan

INGREDIENTS

1/3 cup mashed avocado
1 teaspoon minced garlic
1 Tablespoon lemon juice
1 cup tightly packed basil (or spinach)
2 tablespoons sun dried tomatoes
1-2 Tablespoons almond milk, as needed
salt and pepper, to taste

PREPARATION

In a food processor, puree the avocado until extra smooth.
Then add in the minced garlic and lemon juice and pulse until combined.
Add in the basil leaves or spinach and sun dried tomatoes and puree until thoroughly blended, then add the almond milk one tablespoon at a time until you reach pesto consistency.
Salt and pepper so that your taste buds smile and serve!

Makes 1/2 cup