Okay, I’m just going to come out and say it: this one was NOT my idea! This one belongs to Chloe Coscarelli, at ChefChloe.com. It’s such a simple idea – add avocado to an already amazing thing, PESTO. Darn you Chloe, for thinking of this before I did!
This entire meal took, from start to finish, 15 minutes to make so you’ll have zero excuses for not making this! I tweaked a few things: I replaced pine nuts with walnuts (a cheaper way of making pesto!) and cut down on the olive oil from 1/2 cup to barely a 1/4 cup, but the gist is still the same. This pesto is creamy, garlic-y and, of course, packed with BASIL — compliments of Herbert himself.
What You Need: (Makes about 6 servings)
3/4 bag of whole wheat spaghetti
1 bunch basil leaves…the more the better!
1/2 cup walnuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves garlic
1/4 cup of oil (or a little less)
1/2 tsp salt
salt to taste
freshly ground black pepper to taste
1 cup cherry tomatoes, halved
What You Do:
1. Bring a large pot of water to boil, add pasta, and cook it according to the directions on the box.
2. While the pasta is cooking, process the basil, walnuts, olive oil, avocado, garlic and lemon juice.
3. When the pasta is done cooking, drain it. Toss the pasta with the pesto and add salt and pepper to taste. I went crazy with the fresh ground pepper and added a TON to it. It will also need some salt, so be sure to taste and add before serving. This recipe makes a lot of pasta, so I had it for a few dinners and a few lunches. Perfect!