California Avocado Pesto

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1/2 cup olive oil divided

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2 ripe, Fresh California Avocados seeded and peeled

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2 cups fresh basil loosely packed

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1/2 cup pine nuts

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1/4 cup nutritional yeast

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1/4 cup fresh lemon juice

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4 cloves garlic

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1 tsp. kosher salt plus more to taste

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1/2 tsp. red pepper flakes optional

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California Avocado Pesto Pizza

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12 oz. prepared vegan pizza dough homemade or store bought

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1 cup vegan mozzarella

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3/4 cup vegan parmesan divided

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1 large zucchini cut into thin ribbons, divided

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1 bunch asparagus cut into 1-inch pieces, boiled and blanched

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1 cup broccoli microgreens

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1 ripe, Fresh California Avocado seeded, peeled and thinly sliced

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fresh lemon wedges for serving, optional

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California Avocado Pesto (see make-ahead recipe above)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.