Avocado Pesto

I got some avocado to avocado salsa dip but never had a chance to use it because I ran out of tomatoes! So, I decided to make this healthy version of pesto using a little olive oil and avocado. Mix a little lemon with avocado and herbs to make this fabulous dish.

Ingredients
1 pound dried penne
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves garlic
½ cup olive oil
Salt to taste
Freshly ground black pepper to taste
¼ cup chopped sun-dried tomatoes (optional)

Directions
1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper. Add sundried tomatoes and slightly blend into the pesto for 1 second.

2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf.