Creamy Basil Pesto with Avocado
Whether you keep it vegan or make it vegetarian or just good old pesto I think this is a winner. Chef Chloe Coscarelli who won the Cupcake Wars on the Food Network, shared this easy recipe on KLG and Hoda or as I call it Hoda and Kathi Lee. Basil Pesto is one of my favorites and I have made my own this year. With this recipe there is no cheese but healthy avocado is added to keep it creamy. I will probably heap on more basil and garlic! Can't wail to try this! If you aren't into vegan or vegetarian you could add chicken or shrimp or whatever you choose and toss some cheese back in. Added later: I might toss in a little Cayenne too. (Lovely puppy name I thought!)Ingredients:
1 pound linguine or pasta of choice
1 bunch fresh basil, reserve some leaves for garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Sea salt
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
Directions:
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.
Serving SizeServes four to six
