Avocado Pesto Pasta
One of my all time favorite dishes is pesto pasta. Usually made with cheese, pesto is forbidden from those who are lactose intolerant. Avocado Pesto Pasta is a healthy, dairy-free take on this delicious customary dish. This recipe, originating Chef Chloe Coscarelli’s website on vegan cooking, is guaranteed to be a family favorite.
The Ingredients:
1 pound linguine
1 bunch fresh basil (approximately)
½ cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
½ cup olive oil
Sea salt
Black pepper
Set a large pot of water to boil, and cook linguine according to package directions. Meanwhile, put the avocados, pine nuts, basil, garlic, olive oil, and lemon juice into a food processor to make the pesto. Mix until the pesto mix is smooth. Toss the pasta with the pesto mixture, and season with salt and pepper. Enjoy!
Note: Much salt is needed.
Recipe, image, and procedure adopted from http://chefchloe.com
Suggestion for recipe: Those chocolate truffles that you make. They are so good that you need to tell everybody how to make them.
Going home to make this dish!
Is there a possible way to make this lactose intolerent?
This sounds so good. Can’t wait to make it!!!