Creamy Sundried Tomato & Avocado Pesto

Creamy Sundried Tomato & Avocado Pesto

In just a little over a week, I’ll be embarking on a Colorado vacation with a group of vacationers that hasn’t been brought together since November of 1999. Crazy? Yes. Especially considering that this group of people is family. Although I’ve mentioned things here and there about the logistics of my life, I don’t think I’ve ever fully explained that I have two immediate families. Despite nearly four years of blogging, I’m still slowly peeling back the layers of my life onion, and I hope you don’t mind my sharing because it’s both scary and relieving to be slightly vulnerable.

Ingredients

  • 12 ounces spaghetti (I used brown rice pasta), cooked according to package instructions with ½ cup cooking water reserved
  • 1 avocado, pitted and peeled
  • ½ cup sliced sundried tomatoes
  • ¼ cup packed basil leaves
  • 2 garlic cloves, peeled
  • 2 tablespoons fresh lemon juice
  • ¼-1/2 teaspoon sea salt or to taste
  • ¼ teaspoon red pepper flakes
  • basil
  • drizzle of olive oil
  • sprinkle of malden sea salt
Read the whole recipe on Blissful Basil