Avocado pesto pasta is rich, tasty, and pressed with supplements from spinach and avocado. It's made simply like normal pesto, yet with the expansion of avocado (and short the cheddar!).
Including solidified defrosted spinach is a simple method to "build up" your pesto. Spinach mixes in delightfully with pesto and it's a powerhouse of supplements. It's likewise a cheap method to extend the measure of pesto you have without relinquishing surface or flavor.
The primary contrast between normal pesto and veggie lover pesto is that vegetarian 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 Roasted Potato Vegetable Salad #vegan #vegetarian #soup #breakfast #lunch
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