# What You Need:
→ Pasta
01 - Spaghetti or linguine — 12 ounces (regular or gluten-free)
→ Avocado pesto sauce
02 - Ripe avocados — 2, peeled and pitted
03 - Fresh basil leaves — 1 cup, packed
04 - Pine nuts (or walnuts) — 1/3 cup
05 - Garlic cloves — 2
06 - Freshly grated Parmesan cheese — 1/3 cup
07 - Fresh lemon juice — 2 tablespoons (about 1/2 lemon)
08 - Extra-virgin olive oil — 1/4 cup
09 - Salt and freshly ground black pepper — to taste
→ To serve
10 - Additional grated Parmesan — for garnish
11 - Fresh basil leaves — optional, for garnish
12 - Finely grated lemon zest — optional, for brightness
# Steps:
01 - Bring a large pot of water to a rolling boil, salt generously, and cook the pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the cooking water; drain the pasta and set aside.
02 - In a food processor or blender, combine avocados, basil, pine nuts, garlic, grated Parmesan, lemon juice, and olive oil. Blend until completely smooth and creamy, scraping down the sides as needed. Season with salt and freshly ground black pepper to taste.
03 - Return the drained pasta to the pot while still warm. Add the avocado pesto and 1 to 2 tablespoons of the reserved pasta water and toss vigorously to coat the pasta evenly. Continue adding reserved water, a splash at a time, until the sauce reaches a silky, clingy consistency.
04 - Adjust seasoning and texture, transfer to warmed bowls, and garnish with extra grated Parmesan, basil leaves, and a little lemon zest. Serve immediately to enjoy the sauce at its freshest.
