- 2 cups fresh basil leaves, finely chopped
- 1 cup pine nuts, crushed
- 1 whole avocado, peeled, pitted and chopped
- 1⁄4 cup avocado oil or olive oil
- 1⁄8 teaspoon sea salt
- Freshly ground black pepper
- 2 tomatoes, cored and chopped
- 1 (12-ounce) package linguine
- 1 cup pitted dates
- 3⁄4 cup raw cashews
- 3⁄4 cup raw walnuts
- 1 1⁄2 tablespoons coconut oil
- 1⁄2 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1⁄4 cup cacao nibs
Directions for avocado pesto:
In a medium bowl, combine the basil, pine nuts, avocado, and oil. Mash the ingredients together with a potato masher until well blended. Alternatively, pulse the ingredients in a food processor until smooth, about 30 seconds. Add the salt and season to taste with pepper. Makes about 1 1⁄2 cups.
Cook the linguine according to the package instructions. Drain and toss into a serving bowl. Add the pesto and toss well. Top with the tomatoes. Serve warm or at room temperature.
Directions for raw chocolate chip cookies:
Process the dates in a food processor until well chopped. Add the cashews, walnuts, coconut oil, salt, and vanilla and process until smooth. Add the cacao nibs and pulse to combine.
Using your hands, form the dough into 10 cookies. Chill in the fridge for about 1 hour to solidify before serving.
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