AVOCADO PESTO PASTA

Servings

2–3 people

Time

Prep time: 15 minutes
Cooking time: 10–12 minutes

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INGREDIENTS

Pasta

• 250 g spaghetti (or linguine)

Avocado pesto sauce

• 1 ripe avocado

• 1 cup fresh basil leaves

• 1–2 cloves garlic

• 40 g grated Parmesan cheese

• 2 tbsp pine nuts or cashews

• 3–4 tbsp olive oil

• 2 tbsp fresh lemon juice

• Salt, to taste

• Black pepper, to taste

Topping (optional)

• Extra grated Parmesan

• Chili flakes

• Fresh basil leaves

• Avocado slices

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INSTRUCTIONS

Step 1: Cook the pasta

• Bring a large pot of salted water to a boil

• Cook spaghetti according to package instructions until al dente

• Reserve ½ cup of pasta water, then drain

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Step 2: Make the avocado pesto

• In a blender or food processor, combine:
  avocado, basil, garlic, Parmesan, nuts, lemon juice

• Blend until smooth

• Slowly add olive oil while blending

• Season with salt and black pepper

• Add 2–4 tbsp pasta water to adjust consistency (creamy, not thick)

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Step 3: Combine

• Add hot pasta to a large bowl

• Pour avocado pesto over the pasta

• Toss gently until evenly coated

• Add more pasta water if needed for a silky texture

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Step 4: Serve

• Plate the pasta

• Top with Parmesan, chili flakes, basil, and avocado slices

• Serve immediately

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FLAVOR & TEXTURE

• Creamy from avocado

• Fresh & herbal from basil

• Lightly tangy from lemon

• Rich but not heavy

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TIPS

• Use ripe avocado for the smoothest sauce

• Do not heat the pesto directly on the stove to keep it green

• Best eaten fresh (avocado oxidizes over time)