The perfect pasta dish for Italian food lovers who also love California cuisine. This pesto recipe is avocado-based, so creamy, and 100% vegan.

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1 handful of cherry tomatoes
2 ripe avocados
1/2 lime, juiced
2 cloves of garlic
4 servings of pasta noodles such as spaghetti
1/8 cup olive oil
1/4 cup pine nuts, chopped
Cilantro, chopped


Cook pasta according to directions.

In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer.

Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat.

Add the garlic to the food processor and mince it.

Pit the avocados. (See my video on pitting avocados)

Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly
chunky.

Toss the cooked pasta with the avocado sauce and the tomatoes.

Chop the pine nuts and the cilantro separately to be used as garnish.

Garnish and enjoy!

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