Pine Nut and Avocado Pesto with Toasted Pita Chips

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

• 4 tablespoons pine nuts
• 2 cups fresh basil leaves
• 1 large avocado
• 1/4 cup lemon juice
• 2 tablespoons water
• 1/4 cup grated parmesan
• Salt and pepper, to taste
• 2 pita bread and pine nuts, to serve

Instructions

1. Combine pine nuts, basil leaves, avocado, garlic and lemon juice in a food processor and pulse for 30 seconds or until combined. Add water and process until smooth.
2. Transfer pesto to a small bowl and stir in parmesan, season with salt and pepper.
3. Lightly coat 2 pita breads in olive oil and roast on an oven tray at 350°F until crisp and crunchy. Break up pita bread into bite size pieces.
4. 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 refrigerator. Best used within five days.