Linguine with Almond and Avocado Sauce

In a frying pan, heat 2 tablespoons of the olive oil and sauté the onions until translucent. Add the garlic and salt to taste, cover the frying pan and cook gently until soft.

In a food processor, combine the onion mixture, basil, almonds, avocados and pepper. While the motor is running, slowly drizzle in the remaining 1/2 cup olive oil and the lemon juice. Process until the mixture reaches the desired consistency.

Cook the pasta in boiling salted water until al dente. Warm the sauce just prior to using and stir into the hot pasta.

Garnish with a few roughly chopped, unblanched almonds.