1 ripe avocado
30 g blue cheese
½ clove of garlic
2 tablespoons chopped fresh dill
1 handful of pine nuts (or walnuts)
½ lemon juice
Salt and black pepper
2-3 tablespoons of walnut oil (or other)
Combine all the ingredients in a blender and blitz into a smooth puree. If it seems thick, add a little more oil. Otherwise, thicken it with more pine nuts (or walnuts).
Store in a lidded jar in the refrigerator and serve chilled. The mousse goes well with toast, crackers, rice cakes and all kinds of salads.