AVOCADO PESTO PASTA
INGREDIENTS DIRECTIONS
  • 1 pound linguine
  • 1 bunch fresh basil, reserve some leaves for garnish
  • ½ cup pine nuts
  • 2 avocados, pitted and peeled
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • ½ cup olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper. Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.
RECIPE
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