If you're anything like me that title may have thrown you for a loop. Avocados in pesto? Sounds totally weird, right? Wrong. It's a magical combination that is creamy and divine and perfect in every way. The avocado lends this dish it's creamy texture and the basil, garlic and nutritional yeast really drive home that traditional pesto flavor.
1 pound linguine pasta, GF brown rice linguine if preferred
1 large bunch of fresh basil, between 1 1/2 to 2 cups lightly packed
1/2 cup pine nuts
2 avocados, pitted and scooped
2 tablespoons fresh lemon juice
3 garlic cloves
1/2 cup light olive oil
1/4 cup nutritional yeast
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 cup sun-dried tomatoes, optional
Cook the pasta according to instructions.
In a food processor add all remaining ingredients except the sun-dried tomatoes, blend until creamy.
Toss warm pasta in pesto sauce, add in the sun-dried tomatoes and toss until well incorporated. Serve warm.
Makes 4-6 portions
Recipe adapted from Chef Chloe
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