This should be your dinner.
Today we claim the avocado for the Italians in a ridiculously simple, yet lusciously creamy, avocado pesto. Guacamole, you have the night off.
Avocado pesto is just about the only time a creamy pasta sauce is going to be good for you. You’re welcome.
Whats more this recipe will work just as well if you omit the cheese, making it vegan and dairy-free friendly too.
What you’ll need
(recipe is for 1 hungry mouth – simply double or triple as needed)
1 portion of spaghetti
1 ripe medium avocado
4-6 basil leaves
1 teaspoon pine nuts
1-2 tablespoons grated parmesan or pecorino (optional, or as you like)
1 teaspoon extra virgin olive oil
Salt and pepper to taste
First, get your pasta cooking in a pot of boiling water.
Then scoop your avocado flesh into a bowl or food processor, add in your oil, pine nuts, cheese, basil, a good squeeze of lemon juice, salt and pepper.
Now either using a barmix or your food processor give your goodies a whiz until nice and smooth. Now have a taste and adjust to your liking… more lemon?, more salt? Once the balance is just right for you set your avocado pesto aside (this bits hard, but resist eating it all now!)
When your spaghetti is al dente drain and mix through your avocado pesto.
Top with more basil and if you’re like me, more cheese and a good ol swirl of olive oil.
And that’s it, your simple, healthy, nutrient rich supper is ready for the eating. Bellissimo.