This gal is some well known vegan chef. I’m still newer to the vegan world so I’m not going to lie, I had never heard of her. Now I’m racing to the library to get her book! This pasta was amazing. Tasted just like regular pesto, but with all the amazing healthy fats of the avocado and without all the cheese. The Kid flat out refused to even try it. Something about it being green. (riiiiiiight…. sigh) But with the promise of dark chocolate almond milk if he JUST TRIED IT (for heaven’s sake) we found a new favorite. He ate almost the whole bowl I served. I added the tomatoes as she suggested and it really added that extra je ne sais quois. Make this. Freeze the left over “pesto” in ice cube trays. You could use it as a spread for a sandwich, add some vegan sour cream for a quick veggie dip. The possibilities are endless.
Here’s what you need:
- 1 pound linguini
- 1 bunch fresh basil
- ½ cup pine nuts
- 2 avocados, pitted and peeled
- 2 tablespoons lemon juice
- 3 cloves garlic
- ½ cup olive oil
- Sea salt
- Freshly ground black pepper
- 1 cup halved cherry tomatoes (optional but really really good so why not??)Bring a large pot of heavily salted water to a boil. Add linguini and cook according to package directions, I used a box of “smart” pasta but whole grain or spinach etc would be great too. Drain and set aside.
To make the pesto combine 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 tomatoes. Mangia!!