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Avocado Pesto Linguine

September 6, 2013

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Sometimes I feel like traditional basil pesto can be a little too strong… too flavorful… maybe too herbish?  What I love about this dish is the way the creamy avocado blended with the traditional pesto ingredients softens that basil a bit. This pasta is still full of flavor, just very nicely balanced.  The pine nuts give a nice crunch, while the lemon and lime brighten everything up.

Avocado Pesto Linguine in a bowl.
Avocado Pesto Linguine ingredients on a cutting board.

And how healthy is this?  So many green and fresh ingredients in one simple recipe.

Avocado Pesto Linguine ingredients.

If you buy your pine nuts raw, be sure to give them a little toast to release their natural oils and enhance the taste.

Pine Nuts toasted in a pan.

While my pasta was cooking, I used my mini-food processor to pulse together the creamy avocado basil.  No chopping at all.  So easy!

Basil Pesto in a food processor.

Freshly grated parmesan cheese is a must.  I love using my microplane for this.

Parmesan cheese grated on a cutting board.

Make this recipe to suit your own tastes.  Try adding grilled chicken, bacon, or roasted cherry tomatoes.

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Avocado Pesto Linguine

Avocado Pesto Linguine

  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
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Ingredients

  • 16 ounces linguine
  • 4 avocados
  • 2 cloves garlic
  • 1 cup fresh basil
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 cup toasted pine nuts (divided)
  • 1 cup grated parmesan cheese

Instructions

  1. Boil linguine according to directions in well salted water.
  2. In a food processor or blender, pulse avocados, garlic, basil, olive oil, lime juice, lemon juice, salt, and 1/4 cup of the pine nuts until smooth.
  3. Toss the pesto with the linguine and mix well.
  4. Mix in the parmesan cheese.
  5. Garnish with remaining pine nuts.

Notes

Adapted from Give Me Lemons

Avocado Pesto Linguine in a bowl.
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Filed Under: Healthy, Main Dish, Pasta

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Comments

  1. Jamie@Milk 'n' Cookies says

    September 8, 2013 at 6:30 am

    This healthier take on pesto looks delicious! I love pesto, but we don’t eat it that often because most recipes use so much olive oil. But I love that you found a way to make it a bit healthier, while still keeping the creaminess. And I also agree that too much basil can be overwhelming!

    Reply
    • Julie says

      September 8, 2013 at 7:30 am

      Thanks Jamie!

      Reply
    • len says

      February 12, 2015 at 4:12 am

      Since when is EVOO not healthy? Someone needs a nutrition class.

      Reply
  2. Erin Allen says

    February 26, 2016 at 8:31 am

    Just tried this last night. Delicious! And simple! Thanks so much! Also, your honey lime chicken taquitos are a weekly staple in our house.

    Reply
    • Julie says

      February 29, 2016 at 9:35 pm

      I’m so glad Erin! Thanks for saying hi!

      Reply

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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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