Toast the pine nuts lightly brown in a coated pan without fat.
Wash the leaves and finer stems of the basil and chop finely with a blender or hand blender. Add the oil and puree. Add the spices, the chopped avocado and finally the pine nuts and puree until a homogeneous mixture is formed.
If you want, you can refine the pesto with a small splash of lemon juice. The quantities given are sufficient for 250 ml pesto.