The only ingredient in this recipe that requires cooking is the pasta. Which makes it an ideal quick meal for a hot day, such as today (the heat wave has finally arrived!). With this simple vegetarian recipe you can have a healthy meal made from scratch (the pesto) without spending hours in the kitchen!
The pesto is ready in less time that’s needed to cook the pasta (al dente too!). All the ingredients are basically whizzed together to form a semi smooth, rich, fabulously nutritious sauce, and that’s really all there is to it. Garnish with roasted tomatoes if you like to add colour and sweet/sour notes, which will complement the herby green sauce quite nicely.
Any leftover sauce can be stored in the fridge (for a couple of days) and used later as a dip alongside fresh crusty bread or raw vegetables. It can also be drizzled over pizzas and added to other dishes (especially tomato based, but not exclusively, it goes well with roasted chicken or steak). Enjoy!
Spaghetti, cooked al dente in salted water with 1 bay leaf
40 g parsley, finely chopped
2/3 cup extra virgin olive oil
2 garlic cloves, finely chopped
Flesh of 1 and 1/2 avocadoes
1 cup finely grated parmesan cheese (or other hard Italian cheese)
Sea salt and plenty of pepper to taste
Roasted tomatoes for garnish (optional)
Combine the oil, garlic and parsley and process in a blender for 2 minutes. Add the cheese and avocado and puree for another minute or so. Season well and spoon a desired amount onto individual portions of the pasta. Garnish with roasted tomatoes if you like. Store leftover pesto in an air tight container in the fridge for 2 days.
I’ve entered this recipe in #SaucySaturdays hosted by La Petit Chef, Mid-Life Croissant, Take Two Tapas, and The Flavor Bender, as well as in Pasta Please hosted by thinlyspread.co.uk. I’ve also entered it in Meat Free Mondays hosted by tinnedtomatoes.com