Avocado Pesto Pasta
Veronica Bosgraaf, founder of Pure Bar and a lifestyle expert, brings us an easy vegan creamy pesto. It’s perfect for everything from roasted chicken to Italian pasta dishes. Toast the pine nuts before adding to the mix for extra flavor.
If I have time, I prefer to finely chop the ingredients myself because I think it is therapeutic and creates better flavor.
- 2 Cups packed basil leaves
- 1/2 Cup pine nuts, plus more for garnish
- 3 cloves garlic
- 1 whole avocado
- 1 Cup avocado oil
- Salt and freshly ground black pepper
- Cooked pasta, for serving
- Sun-dried tomatoes, for garnish
Pulse the basil, pine nuts, and garlic in a food processor until chopped. Add the avocado, and mix in. Slowly add the avocado oil and blend until the mixture reaches a smooth, pesto consistency. Add salt and pepper to taste. Toss with your favorite pasta, then top with some sun-dried tomatoes and sprinkle with some toasted pine nuts.