Avocado Pesto Palmini Linguine

The holidays are over as quickly as they arrive. As soon as the Halloween costumes come off, we’re counting down to the New Year. Perhaps I missed the time in between while in a food coma.

Beginning New Year’s Day, a wistful longing for the summer season sets in — which inconveniently won’t arrive for another half year (9 months, for those of us in San Francisco). All that holiday cheer has passed, yet the weather is still bleak, so nothing remains to mask the gloom. Nothing, that is, except the anticipation of warmer weather. And so, although pesto is technically a “summer” recipe, it’s also a January favorite: my meek, futile attempt at an early induced summer, on par with light therapy lamps.

Bredesen Protocol Approved

Plant Paradox Approved



Dairy Free

Gluten Free

Grain Free


2 Boxes Palmini Linguine Pasta

2 c Almond Milk

3 c Basil (~3 Bunches)

1 Avocado

3 Cloves Garlic, Roasted

1/3 c Pine Nuts, Toasted

1/4 c Olive Oil

1/4 c Nutritional Yeast

Juice from 1 Lemon

1/2 tsp Sea Salt

Water, as needed


  1. To neutralize the Palmini pasta, first rinse it well, then soak it in almond milk for 30-45 minutes.

  2. Combine the basil, avocado, garlic, pine nuts, olive oil, nutritional yeast, lemon juice, and salt in a blender or food processor.

  3. Process until smooth, adding water as needed (1 tablespoon at a time).

  4. Drain the pasta, then place in a skillet on medium heat. Cook for 2-3 minutes, stirring occasionally.

  5. Add in the pesto and toss, cooking an additional 1-2 minutes.

  6. Top with extra roasted pine nuts and nutritional yeast (optional), and serve!

©2020 SIA.