Spaghetti with avocado pesto
(from Elyce123’s recipe box)
Source: delicious. July 2005
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: July
Ingredients
- 450g spaghetti
- 1 under-ripe avocado
- juice of 1/2 lemon
- 15g packet fresh basil, roughly torn
- 1 garlic clove, roughly chopped
- 6 tbsp olive oil
- 1 red chilli, deseeded and very finely chopped
- 40g fresh Parmesan, grated, plus shavings to serve
Directions
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Bring a large pan of water to the boil. Add a good pinch of salt and the spaghetti and cook according to packet instructions until al dente.
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Meanwhile, make the avocado pesto. Halve and stone the avocado, scoop out the flesh and put into a food processor. Add the lemon juice, torn basil, chopped garlic and olive oil and pulse briefly to make a rough-textured pesto-like sauce. Stir in the finely chopped red chilli and grated Parmesan, then season to taste.
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Drain the spaghetti, stir in the pesto and check the seasoning. Divide between 4 warm bowls and top with Parmesan shavings to serve.