Diet & Food

Pine Nut And Avocado Pesto with Toasted Pita Chips



4 tablespoons pine nuts

2 cups fresh basil leaves

1 large avocado

3 cloves garlic

1/4 cup lemon juice (59ml)

2 tablespoons water (30ml)

1/4 cup grated parmesan

Salt and Pepper to season

2 pita bread & pine nuts, to serve


Combine pine nuts, basil leaves, avocado, garlic and lemon juice in a food processor and pulse for 30 seconds or until combined. Add in water and process until smooth.

Transfer pesto to a small bowl and stir in parmesan, season with salt and pepper.

Lightly coat 2 x Pita Breads in olive oil and roast on an oven tray at 180 C until crisp and crunchy.Break up pita bread into bite size pieces.

Serve dip with pita pieces and additional pine nuts to top the dip.

Tip: Store in an airtight container or jar and keep in the fridge. Best used within five days.

This recipe extract was created by Rachel Scoular of Happy Healthy Habits for #nuts30days30ways.

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