This pesto is nut free, but full of flavour. Make sure you stir it before serving, as the liquid can separate a little and become a tad runny.
2 cups of basil
1/4 - 1/2 avocado
1 tablespoon lemon juice
2-5 anchovies (to your desired taste)
1/4 cup of olive oil (add a few splashes of garlic oil too if you like)
1 pinch of salt
Optional add ins:
* 2 tablespoons of oregano
*1/2 cup coconut milk
Blend all the ingredients. Store in an airtight container for up to 4 days in the fridge. Serve with fresh sliced vegetables, such as carrots, cucumber and celery, or through a bowl of zoodles/zucchini "noodles" (or any other way that takes your fancy)!