Avocado Pesto Pasta

  • Yield 4 to 6 servings

Put a healthful California twist on a traditional Italian favorite.

Adding avocados to pesto creates a rich and creamy texture without using cheese.


1 pound linguine
1 bunch fresh basil, reserve some leaves fro garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 garlic cloves
1/2 cup olive oil
Sea salt
Freshly ground black pepper
1 cup cherry tomatoes or sliced sun-dried tomatoes (optional)


  1. Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
  2. 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.
  3. 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).



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