Bright, creamy avocado and basil pesto tossed with pasta for a quick, fresh meal ready in about 20 minutes.
# Components:
→ Pasta
01 - 340 g (12 oz) spaghetti or linguine (regular or gluten-free)
→ Avocado Pesto Sauce
02 - 2 ripe avocados, peeled and pitted
03 - 1 cup (25 g) fresh basil leaves
04 - 1/3 cup (35 g) pine nuts (or walnuts for variation)
05 - 2 cloves garlic
06 - 1/3 cup (30 g) freshly grated Parmesan cheese
07 - 2 tbsp (30 ml) lemon juice (about 1/2 lemon)
08 - 1/4 cup (60 ml) extra virgin olive oil
09 - Salt and black pepper, to taste
→ To Serve
10 - Extra Parmesan cheese, for garnish
11 - Fresh basil leaves, optional
12 - Lemon zest, optional
# Directions:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest.
02 - While the pasta cooks, prepare the avocado pesto: In a food processor or blender, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.
03 - Return the drained pasta to the pot. Add the avocado pesto and a splash of reserved pasta water. Toss to coat the pasta evenly, adding more cooking water as needed for desired creaminess.
04 - Serve immediately, garnished with additional Parmesan, fresh basil, and lemon zest if desired.
