- 1pound linguine
- 1bunch fresh basil, reserve some leaves for garnish
- 1/2cup pine nuts
- 2-- avocados, pitted and peeled
- 2tablespoons lemon juice
- 3-- cloves garlic
- 1/2cup olive oil
- -- Sea salt
- -- Freshly ground black pepper
- 1cup 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.