Its a fact that everyone from Los Angeles likes avocados. I can eat them on pretty much anything so I figured, why not make it in to a pasta sauce? The avocado gives you a perfect creaminess without using any milk so for all you lactose-free people and vegans…this one’s for you!
What you’ll need (for 1 or 2 servings, depending on how hungry you are):
- Half of an avocado
- 1 clove of garlic
- A small handful of walnuts (or pine nuts)
- 10-15 basil leaves (plus a few more for garnish)
- 1/4 cup of olive oil
- Juice from half of a lime
- Pasta of your choice
- Cherry tomatoes (cut in half)
- Mozzarella or Parm for garnish (or nutritional yeast for those who can’t eat dairy)
Bring your pasta water to a rapid boil and make sure it’s “as salty as the sea” like Mario Batali likes to say. Cook your pasta for 1-2 minutes under the cook time since it will continue cooking once we toss it with our sauce.
On to the (incredibly easy) sauce. In a blender or magic bullet throw in the avocado, garlic, basil, oil, salt and pepper. Blend it up! If it seems too chunky or thick, add a little more oil but it will thin out once it’s cooked. Also check for seasonings: add anything you think it’s missing! Don’t stress if it tastes a little bitter at this point, it will mellow out during cooking.
(This is after my second blend, where I added a tad more salt and oil to thin it out)
When theres about 2 minutes left on the pasta, put a pan over medium high heat and warm up the avocado pesto.
When the pasta is ready, strain it but make sure to RESERVE PASTA WATER!!! Put the pasta in with the sauce and add a little bit of the reserved pasta water to thin out the sauce and give it a nice consistency. Add a little at a time, but add it until it seems right to you!
At this point add in the halved cherry tomatoes and cheese and give it a final toss. Plate it up with some basil for garnish and enjoy!