Friday, January 20, 2012

Avocado Pesto

> 1 pound dried linguini
> 1 bunch basil leaves (about 2½ ounces)
> ½ cup pine nuts (or your favorite nut)
> 2 ripe avocados, pitted and peeled
> 2 tablespoons fresh lemon juice (about ½ of a lemon)
> 3 cloves garlic
> ½ cup olive oil
> Salt to taste
> freshly ground black pepper to taste
> 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 sundried tomatoes.

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