Creamy Sundried Tomato & Avocado Pesto

12 ounces spaghetti (I used brown rice pasta), cooked according to package instructions with ½ cup cooking water reserved

1 avocado, pitted and peeled

½ cup sliced sundried tomatoes

¼ cup packed basil leaves

2 garlic cloves, peeled

2 tablespoons fresh lemon juice

¼ to ½ teaspoon sea salt or to taste, plus more for finishing the dish

¼ teaspoon red pepper flakes

Optional Garnishes

Basil

Drizzle of olive oil

Directions at blissfulbasil.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer