Follow these steps for perfect results
dried linguine
basil leaves
pine nuts
ripe avocados
pitted and peeled
fresh lemon juice
garlic cloves
olive oil
salt
fresh ground black pepper
sun-dried tomato
chopped
Bring a large pot of water to a boil.
Add linguine and cook according to package directions.
While pasta is cooking, combine basil, pine nuts, avocados, lemon juice, garlic, and olive oil in a food processor.
Blend until smooth.
Season with salt and pepper to taste.
Drain the cooked pasta.
In a large serving bowl, toss the pesto with the hot pasta.
Garnish with fresh basil leaves.
Optionally, top with chopped sun-dried tomatoes.
Expert advice for the best results
Add a pinch of red pepper flakes for a touch of heat.
Toast the pine nuts for a richer flavor.
For a less rich pesto, use less olive oil and more lemon juice.
Everything you need to know before you start
10 minutes
Pesto can be made a day in advance.
Serve in a shallow bowl, garnished with basil and a drizzle of olive oil.
Serve with a side salad.
Pair with grilled vegetables.
A crisp white wine that complements the pesto.
A refreshing and light option.
Discover the story behind this recipe
Pesto is a classic Italian sauce, while avocado adds a modern twist.
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