This is an adaptation of my Dairy-free Basil Pesto. You could turn this into a sauce by thinning it with some water. It would be delicious on rice noodles, as a spread for veggies or in a wrap.
Raw Creamy Avocado Pesto
Yield: about 1/2 cup
You will need: food processor, cutting board, knife, liquid measuring cup, measuring cups and spoons
1 cup fresh basil
1 avocado, ripe
1/2 cup walnuts
3 T hemp seeds
2 cloves garlic
1/4 cup olive oil (for a more sauce like consistency, add 3-4 T water)
1. De-seed your avocado, and scoop it out of its skin into the food processor.
2. Remove the skin from the garlic and add it to the food processor.
3. Add all the remaining ingredients and blend until creamy.
Because the avocado will oxidize quickly and turn your pesto brown, you can squeeze some fresh lemon in to keep it fresh looking longer. When you take it out after storing, just give it a quick stir and its paler green will be revealed.