Linguine with California Avocado Pesto and Cherry Tomatoes

Serves: 4


1 lb. linguine cooked al dente, reserving 1 cup of pasta water
2 ripe, Fresh California Avocados, seeded and peeled
1 cup baby arugula leaves
1 cup baby spinach leaves
1 cup basil leaves packed
1/4 cup pepitas (roasted pumpkin seeds)
1/4 cup Cashews toasted
2 cloves garlic peeled and smashed
3 Tbsp. fresh lemon juice
3 Tbsp. extra virgin olive oil
1 tsp. sea salt
2 tsp. freshly ground black pepper
1 cup grated Parmesan cheese
1 cup cherry tomatoes halved
2 Tbsp. julienned basil leaves for serving

*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