From your Bariatric nutrition team

This lightened up, nut-free version of pesto is a great way to use excess basil from your garden or the farmer’s market. It’s delicious served over a mild white fish, mixed into zucchini zoodles or as a dip for shrimp.

Makes 6 servings.


  • 1 ½ cups fresh basil leaves
  • 1 avocado, halved, pitted, and peeled
  • ½ cup water
  • ½ cup grated parmesan or Pecorino Romano cheese
  • Juice from 1 lemon
  • 2 to 3 cloves of garlic, peeled and chopped
  • Salt and pepper to taste


Add the garlic, lemon, cheese, avocado and basil to a food processor. Pulse several times until smooth. Add water slowly until you have the desired consistency.


Nutrition information:  95 calories, 3g protein, 6g carbs, 7g fat