For the best pesto, use a slightly under-ripe avocado, as it gives a chunkier texture.
Avocado recipes · Italian recipes
Spaghetti with avocado pesto
Spaghetti with avocado pesto is simple and delicious. A quick and cheap recipe to whip up midweek – best enjoyed al fresco.
Vegetarian
Serves4
Hands-on6 min
Oven11 min
DifficultyEasy
Method
Bring a large pan of water to the boil. Add a good pinch of salt and the spaghetti and cook according to packet instructions until al dente.
Meanwhile, make the avocado pesto. Halve and stone the avocado, scoop out the flesh and put into a food processor. Add the lemon juice, torn basil, chopped garlic and olive oil and pulse briefly to make a rough-textured pesto-like sauce. Stir in the finely chopped red chilli and grated Parmesan, then season to taste.
Drain the spaghetti, stir in the pesto and check the seasoning. Divide between 4 warm bowls and top with Parmesan shavings to serve.
Nutrition
| Calories | 674kcals |
|---|---|
| Fat | 31.5g (6.4g saturated) |
| Protein | 18.1g |
| Carbohydrates | 84.8g (4.2g sugars) |
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