- 3 cups of Fresh Basil Leaves 🍃
- ¼ cup of Toasted Pine Nuts
- ¼ cup of Toasted Pistachios
- 2 Cloves of Garlic
- 1 Mushy Avocado
- 1 Cup of Spinach (optional)
- Juice of 1 Lemon
- ½ cup of Olive Oil
- Salt & Pepper
- Simply combine the above in a blender and blitz, then finish it off in a Pestle & Mortar 🍶
- This will keep in the fridge for a few days or in the freezer for weeks, add it to any vegan pasta you like. enjoy!
Find more of Gaz’s recipes at Avant-Garde Vegan.