Walnut Parsley Avocado Pesto with Sun Dried Tomatoes & Peccorino Romano
Served over Organic Whole Wheat Spinach Fettuccine

Time: 15 Minutes
Yield: 4 Servings
(11 Item Recipe)

Ingredients:

• Leaves from 2 bunches fresh Organic Basil
• Leaves from 2 bunches fresh Organic Italian Parsley
• 1/2 Organic Avocado
• 1/4 cup organic walnuts
• 2-3 cloves Organic Garlic
• 4 Organic Sun Dried Tomatoes
• *1/4 cup Peccorino Romano cheese, grated, plus more for garnish*
• 1/2 cup Extra Virgin Olive Oil, plus more as needed
• 1/2 tsp. Organic Lemon Juice
• Sea Salt & Fresh Ground Pepper to taste
• Organic Whole Wheat Spinach Fettuccine (4 Servings)

Directions:
Combine basil, parsley, walnuts, garlic, lemon juice, in food processor. Pulse until a paste is formed, about 1 minute. Add cheese pulsing until combined. Stir pesto then add olive oil, pulsing again. You may need to add more olive oil until desired consistency is reached.  Let rest while cooking your fettuccine. Throw in 4 sun dried tomatoes into hot pasta water last 2 minutes of cooking.  Drain pasta.  Take out sun dried tomatoes and cut into nice strips (I use kitchen scissors to do this) return back to hot drained pasta.  Stir in pesto mixture into drained pasta while still hot stir until evenly coated on pasta. Garnish with extra cheese if desired. You can also add another sprig of basil on top to make it a prettier presentation.

Note:
Goes great with some rustic organic bread and a small salad.  This is one of my favorite pesto I have conjured up.  It all happened on a day that I wanted to make pesto pasta but only had walnuts, spinach fettucine rather then pine nuts and standard pasta noodles.  It has now become the new found favorite in our household.  It also saves on the wallet as pine nuts are growing more costly and the walnuts are much more affordable.  Remember walnuts are very healthy with the rich omega 3’s so it goes great as a healthy alternative bringing some great health properties to the dish.

**Vegan & Vegetarian Variation**
If you are following a vegan diet do not worry just omit the dairy cheese and substitute 1/4 Cup Nutritional Yeast (I use the Bob’s Red Mill Brand and it is fantastic!)