Pesto

3/4 cups Fresh Basil Leaves

1/2 cup Grated Parmesan Cheese

3 Tablespoons Pine Nuts

2 cloves Garlic, Peeled

 Salt And Pepper, to taste

1/3 cup Extra Virgin Olive Oil

Add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.

Guacamole

2-3 medium avocados

1 Tbsp. lime juice

½ -1 tsp. fresh minced garlic

2 Tbsp. finely minced onion

2 heaping spoons of sour cream

Salt (and pepper if you like) to taste

Optional: 3-4 T finely diced tomatoes

Scoop out avocado from skins and mash in a bowl with a fork. Add remaining ingredients and combine well.

Store in an airtight container in the fridge. I like to make it at least 30 minutes ahead of time to let the flavors combine and intensify.

This recipe can be found here.