Linguine with Broccoli Avocado Pesto

Broccoli Avocado Pesto
Broccoli? Avocado? Thats not pesto… Pesto is traditionally a mixture of basil, garlic, pine nuts, and Parmesan cheese.

This Broccoli Avocado Pesto is a lemony and light take on the original that’s also perfect for spring. Adding sun-dried tomatoes adds sweetness to each bite, and the pine nuts are rich and provide a little crunch.  Serves 4 to 6

 

 


1 box dried whole wheat linguine

For the Pesto:

  • 3-4 cups broccoli florets, steamed
  • 1 avocado
  • 4 cloves roasted garlic
  • juice of 1 lemon
  • 2 teaspoon white miso
  • 1 teaspoon umeboshi pate
  • 2 teaspoon nutritional waste
  • 1/2 cup fresh parsley leaves
  • 2 teaspoons dried thyme
  • 1 tablespoon dried Italian herb mix
  • roasted red pepper flakes, optional
  • salt and ground black pepper, to taste
  • 8 sun-dried tomatoes, thinly sliced (rehydrated as necessary)
  • 1/4 cup pine nuts, toasted
  • zest of 1 lemon
  1. Bring a medium pot of salted water to a boil, and cook pasta until al dente. Drain pasta and return to the pot.
  2. Meanwhile, in a food processor combine all the ingredients for the Pesto until creamy.
  3. Toss cooked pasta in Pesto with sliced sun-dried tomatoes, and garnish with lemon zest and toasted pine nuts.

Stephanie Hoban, MS, RD, LD

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