We visited some very dear friends who live up in the Berkshires this past weekend, in Great Barrington, which is a wonderfully charming little town that we simply adore. We had a lovely summer day breathing in the fresh air and enjoying the company. We hadn't seen these friends in a few years, so I think they were momentarily stumped when we reminded them that we were both vegan, but they put together a very lovely lunch with some fresh pesto pasta and plenty of veggies from the local farmer's market. A simple but absolutely delicious lunch, perfect for a summer's day.
The pesto we ate reminded me of this recipe that I had also made recently, Chef Chloe's Avocado Pesto Pasta. It's literally as easy as boiling water, and I love that the sauce doesn't require any cooking. It's luscious, slightly creamy, and the perfect showcase for all those bunches of fresh basil exploding in your garden. Not my garden, because I live in a Brooklyn walk-up apartment without any yard, but you know what I mean. Someone's garden. This pesto was truly fantastic and I love not only the flavor and texture from the avocado but also the nutritional goodness that it adds. Make this for dinner tonight!
Chef Chloe's Avocado Pesto Pasta (recipe published on Chef Chloe's site here)
1 pound dried linguini1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about ½ of a lemon)
3 cloves garlic
½ cup olive oil
Salt to taste
freshly ground black pepper to taste
¼ cup chopped sun dried tomatoes (optional)
1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sundried tomatoes.