Nikki is weighing in this week as a guest blogger for us! She is sharing her mouth-watering recipe for Avocado Pesto Pasta! We love the fresh omega and vitamin-packed ingredients and the gorgeous presentation of the finished product! We know you’ll love it too! Enjoy!
Avocado Pesto Pasta
This is one of my favorite recipes from one of my most cherished authors, Chloe Coscarelli.
It’s creamy, flavorful, healthy, super satisfying and quick!
Made with only 10 ingredients in 30 minutes, you can’t go wrong with this pesto pasta!
This dish is very high in essential vitamins and minerals, including fiber, vitamins K, B5, B6 and C, folate and potassium. It contains nutrients that help boost energy including monounsaturated fat, protein and iron, it’s also a good source of magnesium, which can help with fatigue!
1 pound of linguine (make this dish gluten free by using your favorite gluten free noodles!)
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
1 bunch fresh basil, reserve some leaves for the garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 garlic cloves
1/2 cup of olive oil
Sea salt & fresh ground pepper
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.
Nikki Demars is the Chiropractic Assistant at Peak Performance. She loves to cook and knows the importance of healthy, fresh and nourishing food for a well-functioning body.
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