For COVID-19 updates, visit the official government website

Avocado Pesto Pasta

Recipes | February 25, 2016 | By

Avocado Pesto Pasta

Servings 4


  • 450 g linguine
  • 1 bunch fresh basil (reserve some leaves for garnish)
  • ½ cup 115g pine nuts
  • 2 avocados (pitted and peeled)
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • ½ cup 115ml olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup 225g 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 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