Pesto, is always a crowd-pleaser, and vegan food blog Finding Vegan puts a fun twist on this savory favorite — lemony pesto made with avocados and served with soba noodles.

It’s very simple, and can be thrown together in a pinch. Soba, a noodle made from buckwheat flour, contains twice the amount of protein as rice and also is helpful for digestion.

I modified the recipe, as it was a bit heavy on the lemon, but feel free to adjust to your taste.

Creamy basil and mint pesto pasta

16 oz package soba noodles
Juice of one lemon
Two ripe avocados
Two cloves garlic
A couple handfuls fresh basil
One handful fresh mint
1/4 cup olive oil
1/3-1/2 cup vegetable broth
salt and pepper

Cook the noodles. Drain and set aside.

Pesto: Add lemon juice, garlic, avocados, basil and mint in a food processor and pulse until smooth. Then add oil, salt and pepper and mix again. Pulse to ensure it is fully mixed. Slowly add the broth in until the consistency and taste is to your liking. Add any last minute salt and pepper, toss with noodles and serve. Garnish with diced tomatoes (optional). I love heirloom tomatoes for the color and flavor. Enjoy!