2 c  Packed basil leaves,
-washed and spun dry
1/3 c  Blanced almonds
1 cl Garlic
2 ts 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 1 1/2 cups.