Peel and mince the garlic clove. Cut the avocado in half and scoop out of its shell.
Place all of the ingredients, except the olive oil, in the food processor and pulse for 30 seconds. Slowly add the extra virgin olive oilin a slow stream. This will emulsify the pesto and make it more creamy and thick.
Serve on sandwiches as a spread or with pasta (zoodles).