1ripe avocadopitted (+ another 1/2 avocado, cubed for tossing with veggies)
1cupfresh basil leaves + more for garnish
¼cuptoasted pumpkin seedsor pine nuts
1-2clovesraw garlicchopped
Juice of ½ lemonabout 1-2 tbsp
2tbspolive oil
½tspsea salt + more to taste
¼tspblack pepper
Instructions
Toss the asparagus and zucchini with a drizzle of olive oil and sprinkle of salt, and spread evenly onto a grill pan or baking sheet.
Broil the vegetables for 10 minutes.
In a food processor combine the avocado flesh, basil, pumpkin seeds, garlic lemon, olive oil, salt, and pepper. Blend until creamy. Add water or more oil to thin if needed. Season to taste with more salt and pepper if necessary.
Toss the pesto with the cooled pasta, then add in the grilled veggies, tomatoes, and remaining avocado, and toss some more.
Serve garnished with fresh basil and black pepper.