The Sunday Cookbook: Pasta with an Avocado Pesto Sauce
Updated: Jul 2
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
In a blender, combine avocado, garlic, basil\spinach leaves, and Nutritional Yeast. While ingredients are blending, drizzle in the extra virgin olive oil.
Thin out the pesto by adding water, 1 tablespoon at a time, until it reaches a smooth, but not runny consistency.
Add a dash of salt and pepper to taste.
Cook linguine in boiling water until al dente.
In a large bowl combine the pesto and cherry tomatoes, if using, with the cooked linguine and serve.