Ingredients:

1 ripe avocado (medium)

Fresh Basil (about 25 medium/large leaves)

Juice of 1/2 a Lemon (about 5 tsp)

1 1/2 Cloves of Garlic

4-5 tbsp Extra Virgin Olive Oil

5-6 tbsp Water

1/2 tsp salt

1/4 tsp pepper

6 oz pasta of choice

[Recipe serves 3 (or 2 very hungry people)]

Instructions:

1. Add avocado, basil leaves, lemon juice, garlic, salt, and pepper to the bowl of a food processor. Pulse until ingredients begin to combine. Drizzle in olive oil until smooth pesto sauce starts to form. Add water 1 tablespoon at a time until desired consistency is reached (should be smooth and creamy but not runny).  
2. Bring a pot of water to a boil and add salt. Cook pasta of choice according to the instructions on the package (I like to use either a fettuccini or linguine). 
3. Once pasta is al dente, reserve about 1/2 cup pasta water and set it aside. Drain the pasta keeping the noodles in the pot/pan. Place it back on the stove and turn the heat off. 
4. Add the pesto to the pot/pan with the noodles and toss to combine thoroughly. Use reserved pasta water to thin sauce if needed (this will also help the sauce cling to the noodles better).
5. Adjust salt and pepper to taste if necessary.