1 garlic clove, peeled
1 garlic clove, peeled
1 1/2 cups (lightly packed) fresh cilantro leaves
1/2 cup pine nuts, toasted
1/2 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1 ripe avocado, peeled, pitted, coarsely diced
Kosher salt and freshly ground black pepper
Fresh lime juice
Corn tortilla chips
The pesto can be made up to 2 hours ahead. Press a sheet of plastic wrap directly on the surface of the pesto and refrigerate.
Using a Bump and Grind or another mortar and pestle, grind the garlic, cilantro, pine nuts, and grated Parmesan cheese until a smooth paste forms. (If you don’t have a mortar and pestle, use a food processor instead.) Slowly add the oil, grinding until smooth. Add the avocado and grind until it is smooth and fully mixed. Mix in the lime juice and season the pesto to taste with salt and pepper.
Transfer to a bowl and serve with tortilla chips.