Avocado Pesto Pasta

387 faves | 4 recommends
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Chef Chloe Coscarelli
Nutrition per serving    (USDA % daily values)


I love this recipe! I didn't use any nuts since I didn't have any on hand, used a whole lemon, and more olive oil than what the recipe called for but that's because I wanted a thinner consistency to the sauce...basically did everything to taste and it was DELICIOUS!
38d987c33270   •  20 Mar   •  Report
I just made something similar with broccoli and avocado and it was amazing!
Pamela Salzman   •  10 Mar   •  Report
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Ingredients for 4 servings

1 pound linguine

1 bunch fresh basil, reserve some leaves for garnish

½ cup pine nuts

2 avocados, pitted and peeled

2 tablespoons lemon juice

3 cloves garlic

½ cup olive oil

Sea salt

Freshly ground black pepper

1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

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