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50 Shades Of Green - Twist On Traditional Pesto

Add pasta to boiling, salted water and cook until al dente, about 7 or 8 minutes. While pasta is cooking: cut avocado in half, remove the pit and discard. Scoop out the inside and place in blender (or food processor). Add lemon juice, extra virgin olive oil, basil, salt, grated parmesan, garlic and tahini to the blender. Blend on high for 30 seconds to 1 minute, until smooth and creamy. Drain past. . .

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Servings: 4

Prep Time: 00:10

Cook Time: 00:30

Main Ingredients

1 avocado

1/2 lemon, juiced

1 bunch basil

1 heaping tbsp tahini

3/4 cup parmesan, grated

1/4 cup extra virgin olive oil

2 cloves garlic

1/2 tsp salt

your choice of pasta

Preparation

1Add pasta to boiling, salted water and cook until al dente, about 7 or 8 minutes.

2While pasta is cooking: cut avocado in half, remove the pit and discard. Scoop out the inside and place in blender (or food processor).

3Add lemon juice, extra virgin olive oil, basil, salt, grated parmesan, garlic and tahini to the blender.

4Blend on high for 30 seconds to 1 minute, until smooth and creamy.

5Drain pasta, but not completely. Leave a couple tablespoons of pasta water in the pot. Add pesto to pot and mix thoroughly. Top with additional parmesan as garnish (optional).

Additional Notes

Tip: This pesto sauce goes really well on cauliflower rice or just roasted cauliflower. For those of you who are gluten intolerant choose a gluten-free pasta such as brown rice pasta or try the cauliflower rice option.

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