Tomato Cucumber Avocado Salad with Creamy Pesto
1. In the bowl of a food processor combine all of the ingredients except the olive oil and mayonnaise. Pulse to combine until the basil and garlic are well chopped. Add in the olive oil and mayonnaise and pulse until well blended. Refrigerate until ready to use. Best if brought to room temperature before serving.
1. Gently combine all the ingredients in a large bowl and then fold in a few tablespoons of the pesto. Plate and top with a few more dollops of pesto. Garnish with fresh basil.
1 large clove garlic
¼ cup pine nuts (lightly roasted)
½ cup grated parmesan cheese
1 cup loosely packed fresh basil
2 teaspoons lemon zest and juice
Pinch red pepper flakes
1/3 cup extra virgin Olive oil
¼ cup mayonnaise
½ teaspoon kosher salt or sea salt
¼ teaspoon black pepper
*yields approximately 1 cup pesto. Store in an airtight container and refrigerate for up to 1 week.