Avocado Pesto Pasta
This is another yummy recipe from Chloe Coscarelli's cookbook that we tried out this week.
I think this may be my favorite pesto recipe - and I've made tons of different pestos.
We loved the creaminess of this one - and the great flavors.
I made a pound of linguine in salted water while I made the pesto in my food processor.
For the pesto I used basil, pine nuts, 2 avocados, lemon juice, garlic, and olive oil.
I drizzled in the olive oil as the other ingredients were chopping and combining.
The recipe calls for 1/2 c olive oil, but I think next time I'll start with 1/4 c and see if I want to add more.
I placed the hot pasta in a large bowl and topped it with the pesto.
Combined it and served immediately.
We ate the leftovers later as well - the lemon juice protects the avocado from turning brown and kept the flavor great.
This makes a large bowl of pasta, so you could easily cut the recipe in half.
It was creamy and delicious!
Double click to print as a 5x7 recipe card.