How to make pesto: : Blend 8 cups packed basil leaves, 1 cup olive oil, 1/2 cup toasted pine nuts, 2 to 4 garlic cloves and 1/2 teaspoon salt in a food processor until almost smooth. Stir in 1/2 cup grated parmesan cheese. via Food Network
Great tip to prevent browning! Squeeze half a lemon over a wet paper towel, then wrap it around an avocado half with the pit. Store in the fridge in a Ziploc® bag. Try it with Southwest Turkey Breasts with Avocado Salsa. Yum!