Pesto is one of our favorite dips/dressings/sauces, but one we hadn’t had for at least two years now, because of the requisite cheese. Until I found an inspired recipe in The Allergy Self-Help Cookbook : Over 325 Natural Foods Recipes, Free of All Common Food Allergens: wheat-free, milk-free, egg-free, corn-free, sugar-free, yeast-free

I bet this would be a very welcome pasta sauce replacement, using avocado instead of cheese, increasing the amount of basil leaves, and adding olive oil (and the requisite pine nuts if you’re not nut-sensitive). Maybe one of these days I’ll experiment and post my results here. In the meantime enjoy

Avocado Pesto (based on the recipe in The Allergy Self-Help Cookbook

2 Hass avocados — these are the best avocados in the US, and organic ones are available too
a bunch of basil leaves — my plants are still babies so I had to do with a small pack from the store — more would have been better
minced garlic to taste, mashed to a paste with some salt
lime juice, a few tablespoons, to taste

Whirl everything in a food processor until smooth. Serve with tortilla chips and carrot sticks, or any dipping item you like, or on crackers, etc.