Avocado Pesto Pasta | Avocados from Mexico

Ingredients

• 1 box (454 g) pasta, of your choice
• 1 cup (250 ml) sun-dried tomatoes
• 2 cups (500 ml) bocconcini
• 1 ripe avocado from Mexico, medium-sized
• ½ lemon, squeezed
• ½ cup (125 ml) olive oil
• ½ cup (125 ml) grated Parmesan cheese
• 2 handfuls of fresh basil
• ⅓ cup (80 ml) pine nuts
• 2 cloves of garlic
• ⅓ cup (80 ml) toasted pine nuts
• Fresh basil, to taste
• Black pepper, to taste