Avocado & Parsley Pesto w/ Cilantro & Lime

This recipe has been adapted, modified, and inspired from Chef Chloe’s standard Avocado Pesto

Avocado & Parsley Pesto w/ Cilantro & Lime 

Time: 10 minutes
Yield: 4-5 Servings
(12 Item Recipe)
Naturally Vegan & Vegetarian


1 pound organic whole wheat linguine
1 bunch fresh organic basil, reserve some leaves for garnish
1/4 cup fresh organic parsley
1/4 cup fresh organic cilantro
½ cup organic pine nuts
2 organic avocados, pitted and peeled
2 tablespoons lime juice
3 cloves organic garlic
½ cup extra virgin olive oil
Sea salt
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)


Bring a large pot of salted water to a boil. Add linguine cooking according to package. Drain and set aside.

Now begin the pesto by combining basil, cilantro, parsley, pine nuts, avocados, lime juice, garlic, and oil in a food processor. Process until smooth. Top with freshly ground pepper and sea salt.

Take hot pasta and toss with fresh pesto. Top each plate with several sprigs of basil. Enjoy!

Note – Nice Additional Touches:

For an extra touch you can top the meal with sun dried tomatoes in olive oil or fresh roasted red peppers.

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