1cup firmly packed fresh basil leaves
1 avocado, flesh removed and chopped
1/2 finely grated parmesan cheese
1/2 cup cream
1cup Grove Avocado Oil
2 Tbsp pinenuts
juice of 1/2 lemon
2 garlic cloves, chopped

Combine all ingredients in food processor. Process until smooth.

Toss pesto, through hot cooked pasta. Serve topped with extra shaved parmesan, pinenuts, basil leaves and a dizzle of Grove Avocado Oil.