Monday, June 13, 2011

Vegan Avocado Pesto Pasta

This fresh, flavorful avocado pesto pasta is perfect for quick, everyday dinners or backyard cookouts.


  • 1 pound dried linguini
  • 1 bunch basil leaves (about 2½ ounces)
  • ½ cup pine nuts
  • 2 ripe avocados, pitted and peeled
  • 2 tablespoons fresh lemon juice (about ½ of a lemon)
  • 3 cloves garlic
  • ½ cup olive oil
  • Salt to taste
  • freshly ground black pepper to taste
  • ¼ cup chopped sun dried tomatoes (optional)


  1. n 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.
  2. 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.
    Bon Appétit,

    Recipe is by Chef Chloe, photo by Laura Spear

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