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
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Ingredients
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1 pound
dried linguini
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1 bunch
Basil
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1/2 cup
pine nuts
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2
ripe avacados, pitted and peeled
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2 tablespoons
fresh lemon juice
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3
cloves garlic
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1/2 cup
olive oil
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salt to taste
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freshly ground black pepper to taste
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1/4 cup
chopped sun-dried tomatoes (optional)
Directions
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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.
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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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