Avocado Pesto Pasta
Pesto pasta is one of my favourite meals to make for lunch and mid-week meals because it’s so easy to whip up in a food processor and I like to use brown rice pasta which cooks in 5-10 minutes. I love making pesto so much that this is the second recipe for it on the blog! I really love how creamy the avocado makes the pesto without having to add lots of oil. In this version, I also decided to use cashews because they are much cheaper than pine nuts but you can really use any nut you want. There are honestly so many flavour combination using different nuts and herbs!
The pesto can be kept in the fridge for a few days and I have easy heard that some people like to freeze their pesto into little ice cubes for then heat them up for an even quicker meal! I also find that the pasta makes a great lunch because you don’t need to heat it up and it travels well. I really hope you love the recipe as much as I do.
- 4 cups (400g) pasta (I used brown rice fusilli)
- 1 large avocado (about 170g)
- ½ cup (15g) basil leaves
- ½ cup (70g) cashews
- Juice of 1 lemon
- 2 Tbsp nutritional yeast
- 1 garlic clove
- Salt and pepper to season
- Toppings (optional)
- Hemp seeds
- Cherry tomatoes
- Heat a pan of water over high heat until it starts to boil.
- Once boiling add 400g brown rice pasta into the post with a little bit of salt.
- Cook the pasta according to the package instructions. Mine only took about 8 minutes.
- Meanwhile cut the avocado in half and scoop out the flesh into a food processor.
- Add the basil, cashews, juice of one lemon, nutritional yeast, a garlic clove and a little bit of salt and pepper.
- Blend for a couple minutes until completely smooth.
- Once the pasta is done drain off the water and place it back in the pan.
- Pour the pesto over the pasta and mix until everything is evenly combined.
- Serve topped with cherry tomatoes and a sprinkle of hemp seeds.
If you make the recipe please use the hashtag #eatplantifully, #theplantifulbrunette and tag me in it!