Avacado Pesto Pasta

This is one of my favorite spring recipes.  It’s perfect for pot lucks or outdoor picnics in the summer time.  Enjoy!


  • 1 pound linguine
  • 1 bunch fresh basil (if don’t have fresh, dried will work fine)
  • ½ cup walnuts
  • 2 avocados, pitted and peeled
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • ½ cup olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup sliced sun-dried tomatoes (optional)
  • 1/2 cup of shredded cheese –  monterey jack, cheddar, and mozzarella are best (optional)


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

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

Toss pasta with pesto.  Top pasta with  sun-dried tomatoes and cheese for additional flavor.