Ingredients

• 1 pound linguine
• 1 bunch fresh basil, reserve some leaves for garnish
• 1/2 cup pine nuts
• 2 avocados, pitted and peeled
• 2 tablespoons lemon juice
• 3 cloves garlic
• 1/2 cup olive oil
• Sea salt
• Freshly ground black pepper
• 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Directions

1. Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

2. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.

3. Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.

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