Avocado Pesto Pasta

This is what you do when you have 3 avocados sitting on your counter starting to go bad, aside from just eat them whole because given my affinity for all things avocado, I can do that folks. The avocado cuts back some of the spicy basil and garlic flavor, so if you are like me, add more garlic and basil. However, the creaminess of the avocado adds a really nice texture and makes it so you don't need to use as much olive oil to blend the pesto.  The avocado also sticks to the pasta better, evenly coating each strand. This is another perfect pre-fall meal and super easy to make with relatively little clean up.
Ingredients:

• basil, large handful
• 2-3 garlic cloves, minced
• half lemon, squeezed
• 3 avocado, pitted, peeled and diced
• 1/3 cup walnuts, roughly chopped
• 1-2 tablespoons olive oil
• salt and pepper to taste

1. If you are not a huge fan of garlic, then I recommend putting the minced garlic in a bowl with the olive oil and heat for 30 seconds or so in the microwave.  This will release the fragrance and take the edge off of the spiciness.  I however, prefer full on vampire fighting spice. 
2. Place the avocado, basil, walnuts, and garlic in a food processor.  Blend, using olive oil and lemon juice as needed until pureed and smooth.  Salt and pepper as needed.
3. After the pasta has finished cooking, let it sit for a few minutes so it isn't steaming hot when you mix the pesto as the avocado will brown slightly if it is too hot.
4. Garnish with Parmesan, pepper, and more basil as desired.  Enjoy!

Hope you are all having a fantastic week!

Cheers,
Julie