Avocado Basil Pesto Pasta

By • July 7, 2010 • 2 Comments

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Author Notes: Combining two of my absolute favorite summertime ingredients: pesto and avocado. Take advantage of fresh basil for this fast, flavorful meal. Rich, creamy and vegan.
Travegan

Serves 6

  • 1 pound dried linguini
  • 1 bunch Basil
  • 1/2 cup pine nuts
  • 2 ripe avacados, pitted and peeled
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic
  • 1/2 cup olive oil
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup chopped sun-dried tomatoes (optional)
  1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
  2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.
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Tags: rich, savory, Vegan

Comments (2) Questions (0)

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about 1 month ago Travegan

I haven't had it go brown. The lemon juice helps to keep it from oxidizing. You might see a bit of discoloration the longer you keep it around.

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about 1 month ago Kris

Can the avocado pesto be stored for a few days? Will it go brown?