California Avocado season has ended.

Linguine with California Avocado Pesto and Cherry Tomatoes

Total time:

35 min

Prep time:

25 min

Cook time:

10 min

Linguine with California Avocado Pesto and Cherry Tomatoes


Pesto is recognized around the world, bridging across cultures and spanning history. This dish adds a unique twist on the classic, Italian staple by complementing it with a Golden State icon – California Avocados. 


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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  1. Place cooked linguine and reserved pasta water to the side.
  2. Add the halved avocados, baby arugula, baby spinach, basil leaves, pumpkin seeds, cashews, garlic, lemon juice, extra virgin olive oil, sea salt and pepper to a blender or food processor and then blend until smooth.
  3. Once the pesto is smooth, add the grated parmesan and pulse a few more times to combine.
  4. Place the pasta in a large serving bowl and top with the California Avocado Pesto.
  5. Toss the pasta together with the pesto until coated.
  6. Add the halved cherry tomatoes
  7. A small amount of reserved pasta water can be added to the pasta, as needed, to create a loose, silky pesto that coats the linguine evenly.
  8. Sprinkle pasta with the julienned basil leaves and serve.

Serving Suggestion: In addition to the julienned basil, you can top the dish with any remaining toasted pumpkin seeds or cashews for added texture.

Beverage Pairing: Pair the dish with a buttery Chardonnay to smooth the nutty profile of the pesto. However, grassy notes from a crisp glass of Sauvignon Blanc can also provide a refreshing aftertaste.

About the author

Chef and Owner, Melisse and Charcoal Venice

Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica, California’s highly-acclaimed Mélisse, Charcoal Venice, and Dave’s Doghouse at the Staples Center in Downtown Los Angeles and Indian Wells Tennis Garden. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.

Josiah is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.


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