½cupunsalted pistachios,pine nuts, cashews, or walnuts will also work
½cupolive oil
½cupfinely grated parmesan cheese
½avocado
1poundpasta, any shape, or you can use gnocchi
1teaspoonsalt
Instructions
Make the pesto. Add the basil, pistachios, and olive oil to the bowl of a food processor. Process on high until the pistachios have reached the texture of very coarse sand. Add the parmesan and process until fully incorporated. Add the avocado and process until fully combined.
Cook the pasta. Meanwhile, fill a large pot with water, add the salt, and bring it to a boil. Add the pasta to the water and cook per the instructions on the package. When done, reserve 1 cup of pasta water and drain out the rest. Transfer the cooked pasta back to the pot.
Sauce the pasta. Add the pesto to the pasta in the pot and stir until the pasta is coated in the sauce. If the pesto is having a hard time spreading to all of the pasta, add some of the reserved pasta water (1/4 cup at a time) to thin it out a bit.
Notes
Choosing Avocado: Aim for a ripe avocado; it should give a little when pressed but not be squishy.
Save That Pasta Water: Before draining, set aside a cup of pasta water. If your sauce needs a smoother spread, a splash of this starchy magic does the trick.
Pasta Choice: While I love gnocchi for its pesto-loving texture, classic pasta like spaghetti or tagliatelle works great too.
Lemon Twist: A squeeze prevents browning and adds a fresh kick to the pesto.
Add Some Protein: Consider grilled chicken, steak, or shrimp, for a complete meal.