Recently tried this new recipe, and it was a mega hit! Doing it again next week!

1/4 cup olive oil
Salt and pepper, to taste
Cherry tomatoes (optional, for garnish)
Directions
Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the rest.
While the pasta is cooking, combine the avocados, basil leaves, pine nuts or walnuts, garlic, Parmesan cheese, lemon juice, and olive oil in a food processor. Blend until smooth and creamy.

Season the avocado pesto with salt and pepper to taste.
In a large mixing bowl, toss the hot pasta with the avocado pesto, adding a bit of the reserved pasta water if the sauce is too thick.
Serve immediately, garnished with cherry tomatoes if desired.
Variations & Tips
To make this dish vegan, simply leave out the Parmesan cheese or replace it with a vegan alternative. You can also experiment with different nuts, like almonds or cashews, to change up the flavor profile. For a spicier kick, add a pinch of red pepper flakes or a small fresh chili to the pesto mixture. Feel free to incorporate grilled vegetables like zucchini or bell peppers for added texture and taste.