Lemony Avocado Pesto: Revisited

Avocado Pesto Revisited

This week I revisited an old favourite recipe (without actually consulting the recipe) and I think I managed to improve it. This recipe for lemony avocado pesto is essentially the same as this one I’ve posted previously, but I thought I’d post it again with the new amounts, which are essentially: less avocado and fewer pine nuts (so it’s more affordable), more fresh basil (so it’s tastier and fresher), white salt replaced with Himalayan pink salt and wholewheat spaghetti to replace white spaghetti (so it’s healthier–I’m not 100% convinced by the health benefits of Himalayan pink salt, but it sure is pretty!). This recipe is really flexible, so play around with it depending on what you’ve got. I think a bit of lemon zest would be a great addition!

It’s a very simple dish, this’ll feed one person:

1) Cook one portion of wholewheat spaghetti, approx 75g dry (or any pasta you like! or eat it with bread!).

2) Toast 10-15g pine nuts in a pan with a little olive oil, being careful not to burn (take off the heat as soon as they brown), set aside a third.

3) Grind/blend the rest of the pine nuts with half a ripe avocado, 15-20g fresh basil (chopped small before grinding if you’re not using a blender), 5-10g dry basil, juice of 1 lemon, 2 garlic cloves (again, chopped small before grinding if you’re not blending), 1/4 Himalayan pink salt, pinch of black pepper, 1 tbsp olive oil.

4) Mix the cooked pasta with the pesto, and top with the pine nuts. Enjoy!

Avocado Pesto Revisited

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Comments
10 Responses to “Lemony Avocado Pesto: Revisited”
  1. That last photo is just heavenly!

  2. This makes me want pesto now. Using an avocado is genius! 🙂

  3. I have tried it and it was delicious, thanks 🙂

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