Avocado pesto pasta

To welcome in the beautiful weather this weekend, I picked out a delicious and summery dish and proceeded to walk over to Kensington and get the ingredients. The outcome was a delicious meal with PLENTY left over!

This is where I do most of my vegan-shopping, "Essence of Life Organics"! Definitely a cute shop to stop by if you are in the area!

Clearly I have mad photo skills!Sorry about what appears to look like a piece of paper? Anyways, the place where the blue umbrellas are is usually where I get my cheap fruits and vegetables. If I find that its too expensive there, I walk across the street to their competition! Its a win-win really. 

So the recipe is really easy to make! Basically you pop all the ingredients into a food processor and KABAM! :)

And the finished result, topped with dried basil. mmmm basil :)

Avocado pesto pasta!

1 pound dried linguini
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about ½ of a lemon)
3 cloves garlic
½ cup olive oil
Salt to taste
freshly ground black pepper to taste

Directions

In a large pot, bring water to a boil. Add pasta and cook. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.

Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta.