Creamy Avocado Basil Pesto Spaghetti

Creamy Avocado Basil Pesto Spaghetti

200 g dry spaghetti (try gluten-free)
1 ripe avocado
1/2 cup packed basil leaves
1/4 cup walnuts
2 cloves garlic
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
juice of one lemon

  1. Cook spaghetti according to package instructions.
  2. Combine the remaining ingredients in a food processor and puree into a creamy and thick paste.
  3. Add to drained pasta and toss to combine. If you find the sauce to be too thick, add a little bit of water.

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