Picture your favorite pesto pasta, amp up the creamy factor a few notches, and the result is this Avocado Pesto. Rich avocado is a perfect complement to bright basil and lemon, and together they make an ideal topping for gluten-free, grain-free linguini. Now let's get blendin'!
Ingredients⠀
1 package Taste Republic Chickpea Linguini, Cauliflower Linguini, or Fusilli
2 cloves garlic, smashed ⠀
1 1/2 cups basil leaves⠀
1/2 ripe avocado⠀
1/4 cup nutritional yeast ⠀
1/2 cup toasted walnuts⠀
4 tbsp toasted pine nuts ⠀
Juice of 1/2 a lemon ⠀
1/2 cup olive oil⠀
Salt and black pepper to taste ⠀
Directions⠀
Cook pasta according to instructions and drain.
Lightly toast the walnuts over medium heat in a large pan, stirring to prevent burning. Remove from heat and repeat process with pine nuts (these guys burn quick, so keep an eye on them).
Reserve some pine nuts for topping, but add all other ingredients to a high-powered blender. Blend on high until fully combined, adding extra olive oil if necessary and tasting to adjust for seasoning.
Toss pasta in the finished pesto, top with reserved pine nuts and more chopped basil.
Via Elizabeth Gerson / @healthylizard
