• Joe Centineo

The Sunday Cookbook: Pasta with an Avocado Pesto Sauce

Updated: Sep 24


  • 1 avocado, ripe

  • 1 clove garlic

  • 1 cup fresh basil leaves or spinach leaves

  • ½ cup Nutritional Yeast

  • 1 cup cherry tomatoes, halved (Optional)

  • ¼ extra virgin olive oil

  • Water as needed

  • Salt and pepper to taste

  • 1lb of your favorite linguine or fettucini


  1. In a blender, combine avocado, garlic, basil\spinach leaves, and Nutritional Yeast. While ingredients are blending, drizzle in the extra virgin olive oil.

  2. Thin out the pesto by adding water, 1 tablespoon at a time, until it reaches a smooth, but not runny consistency.

  3. Add a dash of salt and pepper to taste.

  4. Cook linguine in boiling water until al dente.

  5. In a large bowl combine the pesto and cherry tomatoes, if using, with the cooked linguine and serve.

#sundaycookbook #CornFree #dinner #avocado


  • Black Facebook Icon
  • Black Instagram Icon
  • Black Twitter Icon
  • Black LinkedIn Icon
  • Black Pinterest Icon
  • Black YouTube Icon

© 2018 by Amanda MacGregor. No animals were harmed in the making of this site since 2013.