Keto Avocado & Basil Dip

Ingredients makes 6 servings

• 2 large avocados, peeled and seeds removed (400 g/ 7.1 oz)
• 4 tbsp extra virgin olive oil (60 ml 2 fl oz)
• large bunch of fresh basil (50 g/ 1.8 oz)
• juice from ³/₄ of 1 medium lemon (about 3-4 tbsp)
• ¹/₂ tsp apple cider vinegar
• ¹/₈ tsp salt
• ¹/₄ tsp cracked black pepper
• 2 tbsp pine nuts (20 g/oz)
• Serving Suggestions:
• Cheesy Keto Crackers
• Keto Rosemary & Onion Crackers (dairy-free)
• Grain-free Spinach Crackers
• Keto Kale Crackers (dairy-free)
• Keto Tortilla Chips (dairy-free)

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted). Place the pine nuts on a baking tray and roast for 6 minutes until golden. Alternatively, dry-roast on a hot skillet for a few minutes, mixing frequently.

2. Remove the skin and stone from the avocados. Place the avocado meat, 3 tablespoons of extra virgin olive oil, fresh basil (reserve some for toping), lemon juice, apple cider vinegar, salt, pepper and pine nuts (reserve some for toping) in a high speed food processor.

3. Blitz until smooth and then transfer into a bowl.

4. Top with the remaining pine nuts, fresh basil and 1 tablespoon of olive oil. Option to add a touch more salt and pepper to taste. Serve immediately or store covered in the fridge for up to 5 days.