Go green on Mondays! Avocados add a silky consistency and cheese-like richness to this dairy-free pesto recipe.

Ingredients

Serves 4 to 6

450g linguine
1 bunch fresh basil (reserve some leaves for garnish)
½ cup (115g) pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
½ cup (115ml) olive oil
Sea salt
Freshly ground black pepper
1 cup (225g) halved cherry tomatoes or sliced sun-dried tomatoes (optional)