Have you heard or read about the avocado pesto? I’m sure you have, it’s all over the web, and has been for a while. I usually am ahead of the times, making or trying things before they become cool or popular. True with avocado pesto too – I made some a very long time ago and it was great. But of course I wanted to try my food processor at again, but change it up a little. Make it different – not just avocados and garlic. So of course guacamole came to mind … mmmm, guacamole. Yum! Here is my vegan and gluten-free Guacamole Pesto Pasta.

Who in the world doesn’t love guacamole? I can’t imagine anyone not liking it, that’s crazy, but if you don’t it’s alright. I won’t hold it against you or anything. But guac in itself is creamy goodness, so how to make it into pesto? Add some spinach and raw pumpkin seeds, because you know that pesto is about the greens and nuts. Adding these helps to up the nutrient quotient and just adds extra oomph to this dish. All your favorite guac flavors come through – especially the overpowering red onion, so don’t use a lot of that. Let all the other ingredients be the stars. Most people who make avocado pesto’s use it over raw veggies, since this is a “raw” sauce. But, you know, sometimes you just needs some cute little GF shells to hold all your saucey goodness. And again, why not?

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Start by getting your noodles cooking since this is the longest part and you will need the pasta water to get things moving in your food processor. In a small pan pour your pumpkin seeds then toast over low heat for a few minutes. In your food processor dump all pesto ingredients except the olive oil and water. Once noodles are almost done take out the 1 cup water. Turn FP on and pour in the olive oil then the water through the top spout. Add more water if needed to make it runnier if you want. Slice some tomatoes and the fresh spinach to add to the pasta. Drain pasta then pour pesto in pot with noodles and mix. Portion out, add tomatoes and spinach, then enjoy!

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Guacamole Pesto Pasta,

2 Handfuls Fresh Spinach
1/2 Bunch Cilantro
1/2 C Raw Pumpkin Seeds, toasted
1/3 Small Red Onion
6 Cloves Garlic
1 Small Jalapeno, seeded
2 Large Avocados
3 Tbsp Pompeian Extra Virgin Olive Oil
1 C Pasta Water
1 Pkg Ancient Harvest GF Shells

1. Start water boiling for noodles, then cook by package directions.
2. In a small pan over medium heat toast pumpkin seeds, then dump in FP.
3. In food processor dump all pesto ingredients except oil and water.
4. Once pasta is almost done take out 1 cup water.
5. Turn on FP and pour in olive oil through the top spout then pour in water – add more water if needed to make runny.
6. Drain pasta then pour pesto over. This makes a lot of pesto, so add some veggies like raw tomatoes, slivered spinach, chopped zucchini, to bulk up your plate. Yum!
7. Enjoy!