Method

In a food processor or blender add Avocado flesh, basil leaves, garlic, pine nuts, sea salt, pepper and pulse until finely chopped. Then with the motor still running add the olive oil and continue pulsing till the mixture is creamy (only a few seconds is required).

Best used straight away or it can be stored in an airtight container in the fridge for upto two days, stirring well before use.