basilThe greatest thing about the summer and belonging to a CSA is trying new recipes with what we have on hand. We had steak the other night and I had a beautiful bunch of basil sitting on my counter waiting to be used, so I decided to make a pesto to drizzle on top of the steak and the zucchini noodles.

It’s super simple to make pesto in the food processor. It comes together quickly with any herb + nut + olive oil combination. I’ve tried several pesto variations with basil, cilantro, parsley, pine nuts and walnuts. I use avocado to get a creamy consistency and a little salt in replacement of parmesan cheese, which traditional basil pesto usually calls for.


  • 1-2 cups of basil, loosely packed (depends on how much pesto you want to make)
  • 1 avocado
  • juice of 1/2 lemon
  • 1/4 cup walnuts
  • 1/4 – 1/2 tsp. salt
  • 1/4 – 1/2 tsp. black pepper
  • extra virgin olive oil


  1. Place the basil and avocado in the food processor and pulse until chopped.
  2. Add the walnuts until combined.
  3. Turn the food processor on and slowly stream in the olive oil until it reaches a smooth pesto consistency, scraping the bowl as necessary.
  4. Taste and add salt and pepper as desired.
  5. Use immediately or refrigerate in a sealed container for 2-3 days. Add any extra that doesn’t get used to ice cube trays and freeze for future use. 


:green_heart: Jenny

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