2cupsfreshly chopped basilstems and buds discarded (about 1-2 bunches)
½cupfresh parsley leaves(about 1/2 a bunch)
1cupchopped scallions
1medium avocadopeeled and pitted
2tablespoonsfresh lemon juice
½cupextra-virgin olive oil
½cupplain Greek yogurt
2clovesgarlic
½teaspoonkosher saltplus more as needed
Instructions
In a high powdered blender or food processor, combine the basil, parsley, scallions, avocado, and lemon juice. Process until broken down.
Add the olive oil, yogurt, garlic, and salt. Process until smooth. Stop to scrape down the sides of the bowl as needed.
Taste and season with more salt if needed.
Notes
Refrigerate: Pesto can be refrigerated in an airtight container for up to 1 week.Freeze: Or in the freezer for up to 6 months. Thaw in the refrigerator overnight before using.Makes about 1.5 cups.