Avocado Pesto Pasta Basil (Print Version)
# Ingredients:
→ Pasta
01 -
340 grams gluten-free pasta
→ Sauce
02 -
2 large ripe avocados
03 -
60 millilitres extra virgin olive oil
04 -
60 millilitres vegetable broth
05 -
20 grams fresh basil leaves, packed
06 -
5 garlic cloves
07 -
30 millilitres freshly squeezed lemon juice
08 -
25 grams cashew parmesan
09 -
0.5 to 1 teaspoon sea salt
10 -
0.25 teaspoon ground black pepper
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package guidelines until al dente. Drain and reserve some cooking water if a thinner sauce is desired.
02 -
Place avocados, olive oil, vegetable broth, basil, garlic, lemon juice, cashew parmesan, salt, and pepper in a food processor or high-speed blender. Process until completely smooth, scraping down the sides as necessary.
03 -
Toss the warm, drained pasta with the pesto sauce until evenly coated. Adjust seasoning to taste and serve immediately. Add reserved pasta water as needed to reach desired consistency.
# Notes:
01 -
For optimal flavour and colour, serve immediately after combining pasta with avocado pesto as the sauce may darken over time.