Basil is just starting to show up in the farmers’ market. This Avocado Pesto is courtesy of Chef Chloe Coscarelli, winner of Food Network’s Cupcake Wars. Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta. Adding avocados to pesto creates a rich and creamy texture without using cheese.
Serves 4 to 6
- 1 pound linguine
- 1 bunch fresh basil, reserve some leaves for garnish
- ½ cup pine nuts
- 2 avocados, pitted and peeled
- 2 tablespoons lemon juice
- 3 cloves garlic
- ½ cup olive oil
- Sea salt
- Freshly ground black pepper
- 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)
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.
Meatless Monday on the town
Oakland hotspot Bocanova is participating in Meatless Monday beginning today! The pan-American grill located in Jack London Square will offer a seasonal vegetable platter every Monday to encourage a Meatless Monday. The meal is a composed plate featuring seasonal vegetables to act either as an entree, or an item to be shared alongside the other wonderful vegetarian items already on the menu. Reservations are recommended: 510-444-1233.