Avocado Pesto Pasta (Chloe Cascarelli)

Avocado Pesto Pasta (chloe Cascarelli)

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Tracy Brophy


Very easy to make gluten free with just a choice of gluten free pasta.


☆☆☆☆☆ 0 votes

10 Min
15 Min
Stove Top


  • 16 oz
    dried linguini
  • 1 bunch
    fresh basil leaves
  • 1/2 c
    pine nuts
  • 2
    ripe avocados, peeled & pitted
  • 2 Tbsp
    fresh lemon juice
  • 3 clove
  • 1/2 c
    olive oil
  • ·
    salt and pepper, to taste

How to Make Avocado Pesto Pasta (Chloe Cascarelli)


  1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
  2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf.

Printable Recipe Card

About Avocado Pesto Pasta (Chloe Cascarelli)

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #pasta #vegetarian

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