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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the basil leaves, avocado, pine nuts, lemon juice, olive oil, garlic, salt, and black pepper in a food processor or blender.
Blend until smooth. Add a little water if needed to achieve a creamy consistency. Adjust seasoning to taste.
Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Reserve a small cup of pasta water before draining.
Heat olive oil in a pan over medium heat.
Add the cherry tomato halves, cut side down, and sprinkle with salt and pepper. Cook for about 3-4 minutes until they soften and start to release their juices. Remove from heat.
Drain the pasta and return it to the pot. Add the pesto and mix well, ensuring all the pasta is coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Gently fold in the pan-fried cherry tomatoes. Enjoy!
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Use 15-30 g of water in the pesto, depending on the consistency you like.
Pine nuts can be substituted with walnuts or almonds.
Can I use a different type of nut for the pesto?
Yes, you can substitute pine nuts with walnuts or almonds.
How can I adjust the pesto consistency?
Add 15-30 g of water to the pesto to achieve your desired consistency.
What type of pasta works best with this recipe?
Any pasta of your choice can be used, such as spaghetti, penne, or fusilli.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make the pesto in advance?
Yes, you can prepare the pesto in advance and store it in the refrigerator for up to 2 days.
