Pesto with avocado is essentially heavenly pesto, no? Add pasta to it and it's a dish from heaven. You're welcome.
This creamy pesto spaghetti is light, effortless, creamy and dreamy. It's also worth rhyming for.
It's also so incredibly easy to make. Just throw your pesto ingredients in a food processor, cook your pasta and add the green creaminess to your pasta.
The spaghetti could be replaced with zucchini noodles for a low carb, detoxing option.
250 g spaghetti
1 avocado, ripe
1/4 cup walnuts
1 cup fresh basil leaves
juice of 1 lemon
1 tbsp sweet chilli sauce, or 1 tbsp agave
2 garlic cloves
1/2 tsp himalayan pink salt
1/4 tsp cracked black pepper
You can omit the sweet chilli, or agave nectar, but I find a touch of sweetness brings the pesto together and adds a comforting element.
Keep the avocado pesto in a jar and use it as a spread for wraps, toast, buddha bowls, salad dressing (add a little water to thin it out). I really like to make a dip/dressing on sunday and use it for various dishes throughout the week.
Make this for a group dinner since it's so easy, or for yourself on a lazy weeknight.