2 ripe avocados, cubed

1/2 cup (125 ml) sour cream

3 tbsp (45 ml) pesto

2 tbsp pine nuts

2 tbsp (30 ml) lemon juice

In a food processor, purée all the ingredients until smooth. Season with salt and pepper. Spoon into a serving bowl. This spread is best enjoyed the same day. If not being served immediately, cover with plastic wrap laid directly over the surface to prevent oxidation.

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