Start by boiling the pasta (approx. 300 g, enough for 4) in salted water (al dente, according to packet instructions).In a small pan dry toast the pine nuts until golden brown stirring frequently. Remove from the pan right away (if you don't they'll become too brown) and set aside to cool for a couple of minutes.
Place the avocado flesh, oil, lemon juice and some of the water in the blender and puree.
Add the basil, garlic, cheese and pine nuts into the blender. Whiz until well combined but not completely smooth. Top up with more water if needed (you can use pasta water), adjust the seasoning and serve.
Start making the pesto when your pasta is boiling. Save some of the pasta water to add into your pesto if needed.
Dry toast the pine nuts in a pan for more flavour before adding into the sauce. You could also use sunflower seeds.
Serving suggestions: This sauce works with different pasta shapes including fusilli, penne, tagliatelle, spaghetti or bow tie pasta (farfalle). So use your favourite! I used about 300 g (3 cups) or raw pasta, enough for 4. Serve your avocado pesto pasta with roasted cherry tomatoes for added colour and flavour.
Best served immediately. Store leftovers in an air tight container for up to a few hours only (the sauce will eventually become darker).
Not suitable for freezing.
Cook time refers to boiling the pasta.
Nutrition facts apply to the pesto sauce only (without the pasta).