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1 bunch of fresh basil

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1 bunch of fresh parsley

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1/4 cup pistachios

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5 cloves garlic

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1/4 cup Parmesan cheese, grated

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1/4 cup avocado oil

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1/2 cup ripe, Fresh California Avocado, halved, seeded, and peeled

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1/8 tsp. salt, or to taste

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1/8 tsp. pepper, or to taste

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1/8 tsp. salt

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1 lb. whole wheat pasta (or your favorite pasta)

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2 Tbsp. avocado oil

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1 small white onion, chopped

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6 cloves garlic, minced

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1 (8 oz.) package of pre-sliced Portabella mushrooms

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1 red pepper, diced

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1 orange pepper, diced

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1 yellow pepper, diced

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1 ripe, Fresh California Avocado, halved, seeded, peeled diced

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.