Avocado Pesto Pasta

  • Yield: 4-6 servings


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.
Reprinted with permission from Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way by Chloe Coscarelli, Free Press, 2012