How to make
Start the recipe for the avocado pesto with the preparation of the vegetables. Peel an avocado, cut it into cubes, wash the chives and cut them into large pieces. Squeeze the lime.
Put the avocado, chopped chives, basil, pumpkin seeds, walnuts, salt and lime juice in a blender and blend the avocado sauce briefly for 30 seconds to 1 minute, then add the olive oil and blend again.
Pour the pesto into jars, which you can then easily store in the refrigerator for up to 7 days.
