Add the fresh basil, avocado, water, lemon juice, salt, black pepper, and garlic powder to a high-speed blender or food processor.

Blend on high until you get a smooth, creamy pesto. You may need to pause and scrape down the sides with a spatula. If the pesto seems too thick, add a bit more water, one tablespoon at a time, until your desired consistency is reached.

Taste the pesto and adjust seasoning if needed — you might want to add a touch more salt or extra lemon juice for brightness.

Use immediately as a sauce over warm gluten-free pasta, spoon it over grilled chicken or steak, or toss it with steamed or roasted vegetables.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, press a piece of plastic wrap directly on top of the pesto to prevent browning.