This recipe is like a hybrid of guacamole and pesto. I know it sounds pretty weird, but it's actually quite refreshing and so delectably creamy! The lemon juice gives it a refreshing taste that goes well with zoodles and light protein like chicken or shrimp. You could also use this baked on chicken for a refreshing, quick dinner. It'd also be a great spread on a tasty hamburger.
Since there's avocado in this recipe, I recommend saving the pit from the avocado to add to any leftover pesto and store in an airtight container. It should last 2-3 days in the fridge.
2 c basil, packed
1 tsp lemon juice
1 clove garlic
1/4 c walnuts
1/4 tsp salt
Blend all ingredients in a food processor and enjoy!