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 the pasta with pesto. For an extra touch of colour and flavour, top the pasta with cherry or sun-dried tomatoes. Divide the pasta among serving bowls and garnish each serving with a basil leaf.
Recipe from Chloe's Kitchen by Chloe Coscarelli.
Picture by Miki Duisterhof