Pasta of choice ( I used wholewheat or wholemeal spelt)
2 cups tightly packed basil (stems removed)
4 TBSP pine nuts (or nuts seeds of choice)
2 cloves garlic
juice 1 lemon
4 TBSP nutritional yeast
salt to taste
3 TBSP extra virgin olive oil
3-4 TBSP water or as needed
1 large avocado
Method
Cook pasta according to package instructions
In a food processor combine all pesto ingredients (except avocado) and process until smooth and creamy like pesto. Adjust seasoning and consistency by adding more water if needed. Once the pesto is to your liking, add the flesh of 1 avocado and blend again.
Once pasta is cooked, drain water and pour pesto avocado sauce over pasta and mix to combine. Serve with cherry tomatoes and any other toppings you like.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-avocado-pesto-pasta/