Vegan Summer Pesto Pasta Salad

Ingredients

• 1/2 cup toasted walnuts ⁣
• 1/4 cup toasted pine nuts ⁣
• 1/4 tsp sea salt plus more to taste⁣
• 2 cups fresh basil packed⁣
• 2 cups spinach packed ⁣
• 1 avocado
• 3 cloves garlic minced about 1 1/2 tbsp⁣
• Optional: 3 tbsp sun-dried tomatoes chopped if in oil: drain ⁣
• 1/2 cup extra virgin olive oil more may be needed ⁣
• Pepper flakes to taste⁣
• ** you can also use your favorite organic store bought pesto too: just combine well with the avocado**

• 1 lb gluten free fusilli pasta
• 1 1/2 cups cherry tomatoes halved
• 1/4 cup kalamata olives pitted and hailed
• 2 tbsp pine nuts toasted
• 2 tbsp almonds toasted and chopped

Instructions

1. Toast your nuts in the oven until golden brown.
2. Add all pesto ingredients to a food processor and blend, adding olive oil until the desired consistency is reached.
3. Cook the pasta according to directions, strain and let cool to room temperature.
4. In a large bowl, mix all ingredients until well tossed. Enjoy at room temperature or cold!