Avocado Pesto Sauce

🥘 Ingredients

• garlic cloves 3
• roasted pistachios ¾ cup
• or ripe avocado 2 piece
• fresh basil leaves loosely packed cups or flat-leaf parsley 4 oz
• large lemon 1
• small jalapeño pepper 0.5-1
• nutritional yeast 2-3 tbsp
• Kosher
• water ¼ cup
• extra virgin olive oil ¼ cup

1. 1

   Prepare: garlic cloves , roasted pistachios , or ripe avocado , fresh basil leaves loosely packed cups or flat-leaf parsley , large lemon , small jalapeño pepper , nutritional yeast , Kosher salt and freshly cracked black pepper, water , extra virgin olive oil .
2. 2

   Add the garlic and pistachios to a food processor. Blend until you have a fine crumb and the garlic is very finely chopped. Add the avocado flesh, basil leaves, 3 tbsp lemon juice, 1/2 jalapeños (if using), 2 tbsp nutritional yeast, several cracks of pepper, and salt (if using salted nuts, start with 1/4 tsp kosher salt; if using unsalted nuts, use 3/4 tsp kosher salt). Blend until the mixture is chunky.
3. 3

   With the motor running, drizzle in the water, then drizzle in the olive oil until creamy and relatively smooth, scraping down the sides as needed. The texture should not be runny; it should be creamier than standard pesto.
4. 4

   Taste and season with more salt or pepper, more olive oil for richness, more lemon juice for acidity, more nutritional yeast for cheesy flavor, or more jalapeño for heat (if using).
5. 5

   Store in a sealed, labeled jar or airtight container in the fridge for up to 5 days.