---

---

4 cups fresh basil leaves

---

1/4 cup olive oil

---

3/4 ripe, Fresh California Avocado seeded, peeled and mashed

---

1/3 cup pistachios

---

2 garlic cloves

---

3/4 cup parmesan cheese

---

1 tsp. salt

---

---

---

California Avocado Pistachio Pesto (see make ahead recipe above)

---

1 slice of sourdough bread toasted

---

1/4 ripe, Fresh California Avocado seeded, peeled and mashed

---

1/2 cup smoked salmon, or lox

---

*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.