Avocado pesto is a deliciously creamy and fun variation on classic basil pesto. This avocado pesto recipe replaces the olive oil with avocado, in addition to the usual basil, Parmesan and pine nuts (in these photos, I used pepitas instead, which are lovely as well). A squeeze of fresh lemon brightens and complements the flavors, and helps keep the avocado green.

You can use avocado pesto on pasta, of course. It makes a stellar veggie dip and sandwich spread, too. You’ll find more uses and tips for it below. The one caveat is that avocados brown with time, so it’s best used immediately or stored in a jar until you’re ready to serve.

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All Fired Up is our Shop’s monthly handmade ceramics drop, curated by Food52 and sourced from small and local makers. This month, we’re highlighting the work of Oregon-based artist Petra Kaiser.

For most people, stumbling across a pottery wheel on Craigslist might warrant a click—maybe even a little daydream. But $300? That’s probably a scam, right? For ceramicists, though, that’s an insane deal. You’ve got about ten minutes to decide.

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