Ingredients

• 1 lb. dried linguini
• 1 bunch basil leaves (about 2.5 ounces)
• 1/2 cup pine nuts
• 2 ripe avocados, pitted and peeled
• 2 Tbsp. fresh lemon juice (about 1/2 of a lemon)
• 3 cloves garlic
• 1/2 cup olive oil
• sea salt, to taste
• ground black pepper, to taste
• 1/4 cup chopped sun dried tomatoes (optional)
• parmesan (optional)

Directions

1. In a large pot, bring water to a boil.
2. Add pasta and cook to package directions.
3. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil.
4. Season with salt and pepper.
5. Drain pasta.
6. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf.
7. For an extra touch of color and flavor, top pasta with sundried tomatoes.