Culinary wunderkind Chloe Coscarelli is just about one of our favorite people ever. Not only can this up-and-coming vegan chef, caterer, and television personality bake a mean cupcake, but she found a way to combine two of our absolute favorite summertime ingredients: pesto and avocado. Take advantage of fresh basil for this fast, flavorful meal.
Serves 6
What You Need:
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
3 cloves garlic
½ cup olive oil
Salt to taste
Freshly ground black pepper to taste
¼ cup chopped sun-dried tomatoes (optional)
What You Do:
1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.
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