Avocado Pesto Pasta
12 Aug
That’s right – avocado sauce on spaghetti. Sounds crazy? It is crazy amazing!
My friend Abby sent me this recipe from Oh She Glows a couple of months ago and I kept forgetting to make it – I then saw it on In Good Taste and thought it was time to go for it! Here is my version:
Avocado Pesto Pasta
- Spaghetti for 2 (6-8oz)
- 1 medium sized ripe avocado
- 1 small lemon, juiced
- 3 cloves garlic
- 1/3 cup fresh basil
- 2 tablespoons olive oil
- dash kosher salt
- Parmesan cheese
Boil water and cook spaghetti according to package. Blend olive oil, lemon juice, and garlic in a blender or food processor. Add avocado chunks, washed and trimmed basil leaves, and a dash of kosher salt. Blend until creamy and smooth and toss with spaghetti. Serve immediately with grated Parmesan. The entire prep/cooking process should take 15-20 minutes tops.
This was seriously good stuff. Kyle loved it, so it will definitely be one of our meatless dinners (trying to do at least one a week). One note – you have to eat all you make (or throw it out, but that would be impossible) because the avocado will turn brown quickly. So make whatever portion suits you!
It sounds very buttery yummy!
Must.Make.Now. That looks amazing, and anything with avocado is fabulous in my book!
I agree, Liz–everything avocado is my favorite! I’ve never heard of this, but can’t wait to try it!