Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Scrape down the sides of the blender/food processor as needed.
Taste for salt and pepper. Toss pesto and pasta together. Drizzle with olive oil and serve with sliced cherry tomatoes. Enjoy hot or cold.
Video
Notes
Consistency: If the pesto is too thick you can add additional olive oil or 2 tablespoons at a time of water from the cooked pasta.
Leftovers are best enjoyed within 2-3 days. Keep refrigerated in a closed container.
Freezing instructions: 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.