Recipe by Bethany Bellingham, inspired by Chloe Coscarelli’s Avocado Pesto Pasta. Makes enough for 4-6 servings of pasta.


1/2 – 1 pound arugula
1/3 cup pine nuts
3 cloves garlic
1/4 tsp salt (or to taste)
1/2 ripe avocado

Add pine nuts and garlic to food processor and finely chop. Add arugula, avocado, and salt and puree until smooth. Serve over hot pasta and enjoy!