• Joe Centineo

The Sunday Cookbook: Pasta with an Avocado Pesto Sauce



  1. In a blender or food processor, combine the avocado, garlic, basil\spinach leaves, and Nutritional Yeast. While ingredients are blending, slowly pour in the extra virgin olive oil. Blend the pesto until well combined. To thin out the pesto, add water, 1 tablespoon at a time, until it reaches a smooth, but not runny, consistency.

  2. Add a dash of salt and pepper.

  3. On the stove, bring a pot of water to a boil. Then cook the linguine until al dente.

  4. In a large bowl, combine the pesto with the cooked linguine and serve.

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Amanda MacGregor and Joseph Centineo

EST. 2013 | New Jersey, United States | contactamandamacgregor@gmail.com