For a quick and delicious summer dinner, we can't get enough of this avocado pesto from VN contributor Chloe Coscarelli. The surprise ingredient—avocados—makes the dish so rich and luxuriant, you'd never guess that it comes together in less time than it takes to boil water. For those who are dabbling with or are die-hard devotees of gluten-free eating, simply substitute brown rice pasta here for a gluten- and worry-free meal.
Serves 6
What You Need:
1 pound dried linguini
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about ½ a lemon)
3 cloves garlic
½ cup olive oil
Salt to taste
Freshly ground black pepper to taste
¼ cup chopped sun-dried tomatoes (optional)
What You Do:
1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sun-dried tomatoes.
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