Creamy Sundried Tomato & Avocado Pesto

By GuidingVegan

Ingredients

• 12 ounces spaghetti (I used brown rice pasta), cooked according to package instructions with 1/2 cup cooking water reserved
• 1 avocado, pitted and peeled
• 1/2 cup sliced sundried tomatoes
• 1/4 cup packed basil leaves
• 2 garlic cloves, peeled
• 2 tablespoons fresh lemon juice
• 1/4-1/2 teaspoon sea salt or to taste
• 1/4 teaspoon red pepper flakes
• basil
• drizzle of olive oil
• sprinkle of malden sea salt

Preparation

Step 1

Instructions
Begin by soaking the sundried tomatoes in warm water for 10-15 minutes to soften. Drain and set aside.
Add the avocado, sundried tomatoes, basil, garlic, lemon juice, sea salt, and red pepper to a food processor. Process for 2-3 minutes or until smooth.
Add your cooked spaghetti noodles to a large bowl, pour the sauce over the noodles, and toss to coat. If your noodles are sticking, add in some of the pasta water 1 tablespoon at a time.
Divide your pasta amongst 3-4 plates, add garnishes, and serve.