The Perfect Pestacado

Perfect because it’s elegant.

Elegant because it’s smooth and refined.

Smooth and refined because of sophisticated ingredients.

Sophisticated ingredients because of it’s maker: Me.

Bet you weren’t expecting that one. 😉

And I’m sure you weren’t excepting pesto to meet avocado. But all have come into existence.

Meet The Perfect Pestacado.

Elegant, smooth, refined, with a sophisticated line-up of flavors and ingredients.

But who am I kidding? It’s just GOOD.

The Perfect Pestacado

• 2 cups fresh basil leaves
• 1 avocado
• 3 tbsp fresh lemon juice (Meyer’s lemons preferred)
• 2 cloves garlic
• 1/3 cup sundried tomatoes (preferably without oil packed)
• 1 heaping tsp nutritional yeast
• 1/4 tsp sea salt
• freshly ground black pepper, to taste

Blend all ingredients (except for the avocado), as shown above, in a food processor, adding avocado last, until desired consistency. (avocado can be overblended, making it a little too fluffy, so adding it last helps with upholding the consistency.)

Use as a dip or stuff into your favorite veggies. Trust me, it’s delicious.

To stuff the mushrooms, twist the stems and pull out, filling the inside with the creamy Pestacado.

To stuff the cherry tomatoes, slice off the tip of the tomato. With a parring knife, carefully cut out the insides, making a small hole. Fill this space with the Pestacado (as best you can, ’cause really, it’s not easy).

p.s. I thought I was super sly coming up with this recipe all on my own… and then Googled avocado pesto. Duh. There are many, many more out there. But mine is the best. Promise. 😉