Avocado Pesto Pasta
This quick and easy recipe is an SL favourite – perfect for a satisfying weeknight dinner or a comforting lunch. It calls for a whole avocado, but if you ever need only half an avocado for a recipe, leave the pit in the half you’re not using. Then fill a small bowl with water (just enough for the pit and the green part of the avocado to be submerged), place the avocado half in the bowl (cut side down), and store in the fridge to keep it from turning brown.
200g of your favourite dry pasta (gluten-free if desired)
For The Avocado Pesto Sauce
35g of pine nuts or walnuts
20g-30g of fresh basil leaves
30g of fresh baby spinach leaves
60ml of olive oil
60ml of water
1 ripe avocado, pit & peel removed
Juice of 1 lemon (about 2 tbsp)
15g of nutritional yeast
2 garlic cloves
1 tsp of sea salt, or to taste
1 pinch of ground black pepper
For the toppings
35g of pine nuts
Fresh basil leaves
Grated vegan parmesan cheese (optional)
Cook the pasta according to the package instructions.
Meanwhile, in a small food processor, process the pine nuts, basil and spinach using the pulse function until finely chopped but not puréed, then add all the other sauce ingredients and process until the sauce is blended yet still slightly chunky. Set aside
While the pasta is still cooking, heat a small non-stick pan over a high heat. Once the pan is hot, add the pine nuts for the topping and toast until they’re just golden brown (but not too dark). This should take only 1 to 2 minutes, so watch carefully and move them around the pan so they get toasted evenly.
Drain the pasta, transfer to a bowl, mix in the sauce and top with the toasted pine nuts, fresh basil and vegan parmesan cheese, if using.
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