Pesto is one of those creamy sauces we just can’t seem to get enough of, and as much as we love a classic pasta recipe, we wanted to try something new. By simply adding our favorite green (avocado) to our recipe, we’ve found a new love for pesto.

We also toasted the pine nuts and slivered almonds (a popular technique in Arabic cooking) to give the pesto more richness — it’s a small tweak with a much larger flavor profile. You can toast a handful of nuts and leave them on counter tops for weeks, so you can use them as toppers for your salad, pasta, and rice whenever you want to add some healthy fat to a recipe.

Another thing we enjoy about this recipe? The only real cooking you need to do is boil pasta. #yourewelcome

Avocado Pesto Tagliatelle

8 ounces tagliatelle pasta, cooked according to package
1 bunch fresh basil
2 whole avocados
4 cloves of garlic
1/3 cup toasted pine nuts
1/3 cup toasted slivered almonds
Juice of 1 whole lemon
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
Shaved parmesan for topping

1. In a food processor or blender, add pine nuts, almonds, basil, avocado, lemon juice, kosher salt, pepper, and blend until finely chopped. Slowly add in 2 tablespoons of olive oil while motor is running, so that the ingredients properly emulsify.
2. In a large bowl, toss the pasta with pesto sauce until all ingredients are incorporated. Top with parmesan and additional fresh ground pepper.

xx, The FabFitFun Team