Thursday, August 30, 2018

Avocado Pesto Pasta - A better pesto

So simple, and so obvious, and yet we have only recently discovered this recipe.

The pesto is creamy in texture without adding cheese, just by substituting avocado.  The avocados we get in Sweden travel quite far and therefore this recipe is perfect here as the quality of the avocado does not need to be perfect.

This recipe is for between 4-6 people

1 pound of fresh (if possible) linguine
1 bunch of fresh basil (saving a few sprigs for garnish)
1/2 cup pine nuts
2 avocados, pitted and peeled (adjust this amount as you like)
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Sea salt
Freshly ground black pepper
(you can also add fresh or sun-dried tomatoes which we did not do this time)

Cook your pasta per normal - drain and set aside

Make your pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil into your food processor.  Process until smooth and season as you like

Toss your sauce and your pasta until well mixed, add your tomatoes if you like or just top with a bit of fresh basil.

Quick, and easy.

-This blog has been inactive if you have been paying attention because 'Zok' has been renovating a large part of our home and cooking has fallen out of favor- with the exception of baking breads.

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