Description
The creamy pesto is this simple to make dish is filled with strong flavors of mint, a zing of lemon juice, and a nuttiness from the cashews.
Ingredients
Scale
- Spaghetti- 200gms
- Salt- 1/2 tsp+1tsp
- Olive oil- 1tsp+3tbsp
- Onion- 1med, chopped fine
- Garlic- 2 pods, peeled and finely chopped
- Avocado- 1 large, halved, stoned and flesh scooped out
- Juice of half a lemon
- Mint leaves- a hand full
- Freshly ground black pepper powder- 1/2tsp
- Powdered cashewnuts- 1-1/2tbsp
- Chili flakes- 1/2tsp (optional)
- Pepitas- 1 tbsp, toasted and cooled.
Instructions
- Cook the spaghetti along with 1/2tsp of salt and a tsp of olive oil in enough water. Drain and reserve half cup of the stock and set aside.
- To make the pesto, heat olive oil in a pan and add the chopped onion and garlic and sauté till they turn brown and tender and keep aside.
- Combine the avocado flesh along with the lemon juice, mint leaves, cashew meal, pepper powder, salt and the sautéed onion and garlic in blender jar or a mortar and pestle and grind till smooth.
- Pour the prepared pesto over the cooked spaghetti and toss well. Add the chili flakes and pasta water only if required and mix well.
- Garnish with toasted pepitas and serve immediately.
Notes
To make the cashew meal, toast about 8-10 cashew nuts in pan. Cool completely and grind in a blender to a slightly coarse powder. Store in airtight container till further use.
My preparation time was slightly longer because I ground the pesto in a mortar and pestle. It will not take you more than 10mins if you make the pesto in a blender.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Main