Description
Creamy avocado pesto coats perfectly cooked spaghetti.
Fresh mint and lemon add a vibrant zing.
Ingredients
Units
Scale
- 7 oz (200 g) Spaghetti
- 1 1/2 tsp Salt
- 4 tbsp (60 ml) Olive oil
- 1 med Onion
- 2 pods Garlic
- 1 large Avocado
- 1/2 Juice of half a lemon
- a hand full Mint leaves
- 1/2 tsp Freshly ground black pepper powder
- 1 1/2 tbsp Powdered cashewnuts
- 1/2 tsp Chili flakes
- 1 tbsp Pepitas
Instructions
- Cook the spaghetti with 1/2 tsp salt and 1 tsp olive oil in enough water. Drain, reserving 1/2 cup of the pasta water.
- To make the pesto:
- Heat olive oil in a pan, add chopped onion and garlic, and sauté until tender. Set aside.
- Combine avocado flesh, lemon juice, mint leaves, cashew meal, pepper powder, salt, and the sautéed onion and garlic in a blender or mortar and pestle. Grind until smooth.
- Pour the pesto over the cooked spaghetti and toss well. Add chili flakes and pasta water if needed.
- Garnish with toasted pepitas and serve immediately.
Notes
- For a richer pesto, add 1-2 tablespoons of grated Parmesan cheese.
- If your avocado is not ripe enough, microwave it for 30 seconds to soften it before blending.
- Store leftover pesto in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 200g
- Calories: 500
- Sugar: 5
- Sodium: 300
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 10
- Protein: 10
- Cholesterol: 10