You are here: Home » Recipes » Avocado Pesto Pasta Avocado Pesto Pasta Recipe by Our Cookbook Collection Yield 4 to 6 servings Put a healthful California twist on a traditional Italian favorite. PrintEmail Adding avocados to pesto creates a rich and creamy texture without using cheese. Ingredients 1 pound linguine1 bunch fresh basil, reserve some leaves fro garnish1/2 cup pine nuts2 avocados, pitted and peeled2 tablespoons lemon juice3 garlic cloves1/2 cup olive oil Sea salt Freshly ground black pepper1 cup cherry tomatoes or sliced sun-dried tomatoes (optional) Instructions Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside. Meanwhile, make the pesto by combining 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 or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf. Reprinted with permission from Cloe Coscarelli’s Chole’s Kitchen: 125 Way, Delicious Recipes for Making the Food Your Love the Vegan Way (Free Press, 2012).