I was (again) inspired by Chloe Coscarelli’s recipe for Avocado Pesto Pasta in her book “Chloe’s Kitchen.” I modified it a bit, and served it to my Dad and sister with great success. The picture isn’t glamorous, but the taste was gorgeous. Something between guacamole and pesto. It sounds strange, but it was great. I would also use the sauce just as a sandwich spread. Enjoy! -Amanda
Almond and Avocado Pesto Pasta
3/4 pound linguine
1 bunch basil leaves
1 large avocado, pitted
2 lemons, juiced
4 cloves garlic, minced
1/4 cup extra virgin olive oil
1/2 cup slivered almonds
salt and pepper
1. Cook linguine according to package instructions. Drain and reserve some pasta water to achieve desired consistency with the sauce.
2. While the linguine cooks, puree the basil, avocado, lemon juice, garlic, olive oil and almonds in a food processor until smooth.
3. Pour the sauce on top of the pasta. It will be very thick. Drizzle in the reserved pasta water, a spoonful at a time, until the consistency you like is achieved. If you’ve forgotten to reserve the pasta water, you can do this with olive oil.
4. Season with salt and pepper, garnish with extra basil leaves, and dive in!