Mexican Pesto Pasta

This Mexican-style pesto is a delicious take on a classic pasta dish, made with cilantro, lime and pistachios. Enjoy this plant-based recipe for lunch, dinner or any time! Make it as spicy or as mild as you’d like.

Make sure to use ripe avocados. An easy way to make sure they are ripe is by peeling back the small-cap at the top of the avocado. If that comes away quickly and it’s green underneath, ding ding ding: you found a good avocado.  If you find a brownish color underneath, the avocado is overripe. Finally, if the stem doesn’t come off, it’s not ready yet, and you have to wait until it is ripe to use.

This recipe comes to us from Chef Ivan Castro of Vegan Artisan and La Bartola. Ivan is a Meatless Monday Culinary Ambassador.

For more recipes with cilantro, click here.

Ingredients:

• 1 package of fusilli or spaghetti
• 3 tbsp. cilantro
• 1 tbsp. tarragon
• 1/2 cup toasted pistachios + 1 extra tbsp. for garnish
• 3 avocados (ripe)
• 1 garlic clove
• Juice of 2 limes
• 1/2  Serrano pepper, chopped (optional)
• 1 tsp. coriander
• 1/4 cup olive oil
• Sea salt, to taste

Directions:

1. Bring a large pot to a boil with salted water. Add the pasta and cook until al dente (follow the package instructions). Drain and set aside.

2. Make a guacamole. Start by slicing the avocados, removing the pit and skin. Place them in a blender along with the lime juice, cilantro, pistachios, olive oil, serrano pepper (if using), coriander, process until smooth. Add water if needed and season with salt to taste.

3. Toss the pasta with the guacamole. You can add dried poblano pepper, pistachios or sundried tomatoes for an extra touch of color, flavor and a crunchy texture.

4. Enjoy!