- 12 oz uncooked thick spaghetti
- 1 large or extra large ripe avocado skin and seed removed
- 1 cup packed parsley or basil leaves
- 3 garlic cloves
- 1/4 cup walnuts
- 2 tbsp shredded parmesan cheese plus additional for garnish
- 2-4 tbsp extra virgin olive oil
- juice of half a lemon
- salt and pepper to taste
- 1 to mato diced
Bring a large pot of water to boil, and then add spaghetti. Cook until pasta is done and then drain water and set aside.
Add avocado, parsley, garlic, walnuts and 2 tbsp cheese to a food processor. Pulse for a few moments on high speed to begin to break down the ingredients. When everything is finely chopped, gradually stream in the oil while the food processor is still running, until the sauce becomes smooth and creamy. Add in lemon juice and pulse. Taste and add salt and pepper if needed. The sauce should be thick. If you wish for a thinner sauce, add more olive oil.
Toss pasta in avocado pesto sauce. Mix in tomatoes. Garnish with parmesan cheese. Serve warm or at room temperature.
- Pesto is traditionally made with basil but other herbs work as well. I prefer using parsley or other similar herbs that maintain their green color longer when broken down.
- Use only the leafy part of the herb because the connecting stems are a little tougher and harder to break down.
- The sauce will lose its bright green color soon after it is tossed in the pasta so this dish is best served right away. If you don't plan on serving right away, wait to mix the sauce with the pasta until you are ready to serve.
Avocado Pesto Pasta
Amount Per Serving (0.25 of recipe)
Calories 571 Calories from Fat 235
% Daily Value*
Saturated Fat 3.8g24%
Polyunsaturated Fat 6.1g
Monounsaturated Fat 14.4g
Vitamin A 300IU6%
Vitamin C 44.6mg54%
Net Carbs 66g132%
* Percent Daily Values are based on a 2000 calorie diet.