Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor (this is the one that I use). Blend until smooth and spreadable. Taste for salt and pepper.
Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.
You can freeze avocado pesto for up to three months. Place in the fridge to thaw at least 24 hours before you plan to use. My favorite freezer-safe containers are these glass containers, but a simple Ball jar also works.