This creamy pesto is indulgent without being overly rich, thanks to heart-healthy avocado and just a touch of olive oil. Also, since it uses a fresh avocado for its creamy consistency, rather than pricey Parmesan cheese, it's less expensive to make than traditional pesto.

　　It happens to be vegan, but don't let that deter you (if you're the sort of person usually deterred by vegan recipes)—it's fabulous, particularly with fresh heirloom tomatoes. I also like it as a dip for vegetables or slathered over grilled fish or chicken. Use soon after making it though, as the fresh avocado will go brown if it sits for too long.

　　

Ingredients

Makes about 1 cup pesto

　　

Total Cost $5

1 ripe avocado, peeled, pitted, and diced

　　1 cup (packed) fresh basil leaves

　　1/3 cup pine nuts

　　3 cloves garlic, chopped

　　Juice of 1 lemon

　　2 tablespoons extra-virgin olive oil

　　Water as needed

　　Salt and pepper to taste

　　

Step 1

1. Combine avocado, basil, pine nuts, and garlic in a food processor or blender. With machine running, slowly stream in the lemon juice, olive oil, and water as needed to achieve a smooth pesto. Puree until completely blended and creamy.

　　

Step 2

2. Season with salt and pepper to taste.

　　

Step 3

3. Use immediately or keep, refrigerated, for up to four hours.

　　Cooks' Note

　　PREP TIME: 0:05

　　Reprinted with permission from The BrokeAss Gourmet Cookbook by Gabi Moskowitz, © 2012 Egg & Dart