Silky avocado and basil blended into a bright no-cook pesto, tossed with pasta for a quick, fresh main.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or linguine (regular or gluten-free)
→ Avocado pesto sauce
02 - 2 ripe avocados, peeled and pitted
03 - 1 cup fresh basil leaves (packed)
04 - 1/3 cup pine nuts (or walnuts as a substitute)
05 - 2 garlic cloves
06 - 1/3 cup freshly grated Parmesan cheese
07 - 2 tablespoons fresh lemon juice (about 1/2 lemon)
08 - 1/4 cup extra virgin olive oil
09 - Salt and freshly ground black pepper, to taste
→ To serve
10 - Extra grated Parmesan, for garnish
11 - Fresh basil leaves, optional
12 - Lemon zest, optional
# Steps:
01 - Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice and olive oil in a food processor or blender. Pulse until the mixture is smooth and creamy, scraping down the sides as needed; season with salt and pepper.
03 - Return the drained pasta to the pot, add the avocado pesto and a splash of the reserved pasta water, and toss vigorously until the noodles are evenly coated. Add additional pasta water a tablespoon at a time to reach a silky consistency.
04 - Divide among plates or bowls and finish with extra Parmesan, a few basil leaves and a light grating of lemon zest if desired. Serve immediately.
