Easy to make, totally fresh and cool for summer. Bring these to your next potluck or cookout, be the star of the event.
This week's Sanctuary Sweets dinner is from the aptly named Irresistibly Vegan and is for the sensational Avocado Pesto Pasta—
Ingredients:
1 pound pasta 1 bunch fresh basil leaves, reserve for garnish 1/2 cup pine nuts 2 avocados, pitted and peeled 2 tablespoons lemon juice 3 cloves garlic 1/4 cup olive oil Sea salt Freshly ground black pepper 1 cup sun-dried tomatoes or fresh halved cherry tomatoes
Preparation:
Cook pasta according to its package. Drain and set aside. Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor or a blender. Process until smooth. Season generously with salt and pepper and stir. Toss pasta with pesto. Stir in sun-dried tomatoes and garnish with basil leaves!