Avocado pesto pasta is velvety, tasty, and pressed with supplements from spinach and avocado. It's made simply like ordinary pesto, however with the expansion of avocado (and less the cheddar!).
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Including solidified defrosted spinach is a simple method to "beef up" your pesto. Spinach mixes in perfectly with pesto and it's a powerhouse of supplements. It's likewise a reasonable method to extend the measure of pesto you have without giving up surface or flavor.
The primary contrast between customary pesto and vegetarian pesto is that veggie lover pesto has no cheddar. This pesto still has the majority of the essential fixings like basil, crisp garlic, nuts (we'll use cashews rather than the customary pine nuts), and a touch of olive oil.
- 8 ounces dry pasta of choice
- 1 medium avocado, skin and seed removed
- 2 tablespoons olive oil
- 1 and 1/2 cups basil, loosely packed
- 1 cup frozen spinach, thawed
- 3 cloves garlic
- 1/4 cup cashews
- 2 tablespoons lemon juice from one lemon
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Cook pasta according to package instructions.
- Meanwhile, make the pesto. Add all ingredients to a blender or food processor. Blend until smooth and spreadable. Taste for salt and pepper.
- Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.
Read more our recipe Very-Veggie Cauliflower Hash Brown Breakfast Bowl #vegan #vegetarian #soup #breakfast #lunch
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