2 cups of basil leaves (well packed)
1 cup Grove Avocado Oil
6 Tbsp pinenuts
1 fresh avocado
3 cloves garlic
120gms freshly grated parmesan cheese
Salt and pepper to taste

Blend basil, pinenuts until smooth (either with a hand wand or a food processor). 

Add the remaining ingredients, the garlic, the flesh of the avocado, parmesan cheese and slowly add the Grove Avocado Oil.

Season to taste.

Amazing serving ideas:

• Toss pesto with pasta tubes and serve with grilled prawns
• Serve as a dip for fresh veges and home-made breads
• Assemble chicken, avocado and brie pizzas with generous dolllops of pesto