Avocado Pesto Pasta

I wasn’t sure how this pasta would go over in my house, since I am the only avocado lover in the family. My kids thought it was okay, but Toby, he loved it! He couldn’t believe it was vegan, and he said it was one of the best dishes I’ve ever made! And this dish was so easy to make! Yay for avocados!

rating: 9

Avocado Pesto Pasta
(Chloe’s Kitchen, Chloe Coscarelli)

serves 4-6


1 pound linguine
1 bunch fresh basil, reserve some leaves for garnish
½ cup pine nuts
2 avocados, pitted and peeled
2 tbsp lemon juice
3 cloves garlic
½ cup olive oil
Sea salt
Freshly ground black pepper
1 cup 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.


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