Yield: 1 servings
|2 cups||Packed basil leaves, washed and spun dry|
|⅓ cup||Blanced almonds|
|2 teaspoons||Fresh lemon juice, to taste|
|1||Avocado (prefer California), peeled and pitted|
In a food processor blend together the basil, the almond, the garlc, and the lemon juice, pulsing the motor once or twice, until the almonds are ground fine. Add the avocado, cut into chunks, and salt to taste and blend the mixture until it is combined well. Serve the chutney with grilled meats and fish. Makes about 1½ cups.