Go gorgeously green when you make my dairy-free version of pesto pasta, which also is gluten free and nut free. It's made with just a handful of fresh, clean ingredients, and tastes delicious!
Cook pasta according to instructions on the package. Drain and set aside.
While pasta is cooking, add the garlic cloves and basil leaves to a food processor and pulse together 10-12 times until the ingredients are broken down. Add the avocado, lemon juice, and oil and process until smooth or to the desired texture. Season with salt and pepper, to taste.
Combine sauce with pasta and top with lemon zest and cooked chicken (optional)
Notes
For the pasta, I recommend Tinkyada brand because it has the best texture when it comes to gluten-free pasta. You could also use any low carb noodle, like Miracle Noodles or zucchini noodles, or make your own homemade gluten-free pasta. Search my site for several homemade gluten-free pasta options.This recipe will make four generous portions of pesto pasta, but you could make more or less pasta as needed. Adjust the amount of sauce used. Reserve leftover pesto sauce in a sealed container in your fridge for up to two days. I topped my pesto pasta with pan-fried chicken thighs that I lightly seasoned with Italian seasoning, garlic powder, onion powder and salt and pepper, to taste. I cooked it in a hot pan with a little oil. Make one chicken thigh per person. Chicken is not included in the nutritional information for this recipe.This recipe is inspired by Oh She Glows.