Wednesday, November 2, 2011

Avocado Pesto Pasta

Many pesto sauces call for parmesan or other cheese. This one is purely plant-based and quite delicious!
What You Need:
1 pound dried linguini
1 bunch basil leaves (about 2.5 ounces)
1/2 cup pine nuts
2 ripe avocados, pitted and peeled
2 tbsp fresh lemon juice (about 1/2 lemon)
3 cloves garlic
1/2 cup olive oil
salt to taste
freshly ground black pepper to taste
1/4 cup sun-dried tomatoes (optional)
What You Do:
1. In a large pot, bring water to a boil. Add pasta and cook to package directions.
2. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
3. Drain pasta. In a large serving bowl, toss pesto with hot pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sun-dried tomatoes.

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