Avocado Pesto Pasta

¾ cup pine nuts, toasted, plus more for garnish

1 medium garlic clove, minced

1 ½ ripe hass avocados, plus half for garnish

2 -3tbsp fresh lemon juice

1 cup parmesan cheese, grated

2 cups fresh basil, washed and drained

½ cup olive oil

½ tsp salt

½ tsp freshly cracked black pepper

250 g pasta of choice (uncooked weight)

¼ cup reserved pasta water (you may need more)

100 g cherry tomatoes (optional)

Bring a large pot of salted water to a boil and cook pasta to package directions.

In a food processor add 1 & ½ avocados, garlic, lemon juice and pulse until roughly chunky.

Add pine nuts, parmesan, basil, salt and pepper, blend until almost blended, but still a little chunky, be sure to scrape down sides of processor.

While processor is still running, drizzle in olive oil until all blended in.

To a bowl add one cup of pesto along with some reserved pasta water and whisk.

Add pasta to pesto and mix until completely coated, you may need to add a little more pasta water.

Garnish with sliced avocado, roasted tomatoes and pine nuts, enjoy!