Ingredients
- 8 ounces dry pasta of choice
- 1 large ripe avocado skin and seed removed
- 2 Tbsp BBF avocado oil
- 1 and 1/2 cups basil loosely packed
- 1 cup frozen spinach thawed; or use 2 cups fresh spinach
- 3 cloves garlic roughly chopped
- 1/4 cup raw unsalted cashews
- 2-3 Tbsp lemon juice from
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- cherry tomatoes for serving
Directions
- 1.Cook the pasta according to the package instructions. Drain and set aside, reserving some of the pasta water.
- 2.While the pasta cooks, prepare the pesto: Add all pesto ingredients to a high-powered blender or food processor. Blend until smooth and spreadable, scraping down the sides as needed. If the pesto is too thick, add more avocado oil or a tablespoon or two of reserved pasta water to reach the desired consistency.
- 3.Taste and adjust seasoning with salt and pepper as needed.
- 4.Toss the cooked pasta with the pesto until evenly coated.
- 5.Drizzle with a little extra avocado oil and top with sliced cherry tomatoes. Serve warm or cold.
- 6.Notes: Storage: Store leftovers in an airtight container in the refrigerator. Best enjoyed within 2–3 days. Freezing: Avocado pesto can be frozen for up to 3 months. Thaw in the refrigerator for at least 24 hours before using.
- 7.Enjoy your Vegan Avocado Pesto Pasta!
