Avocado pesto pasta

Avocado pesto pasta

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  • 2 to 4
  • Easy
  • Fat conscious Meat-free
  • 15 minutes
  • 25 minutes
  • Secateurs Chenin Blanc 2018


  • 400 g tagliatelle or linguine
  • For the pesto:
  • 1 avocado, peeled and chopped
  • ½ lemon, zested and juiced
  • 2 cloves garlic, chopped
  • 20 g basil
  • 10 g coriander
  • 2 T extra virgin olive oil
  • 60 g pecorino, grated, plus extra to garnish
  • 50 g pine nuts
  • sea salt and freshly ground black pepper, to taste
  • Ingredients aren't specified.

Cooking Instructions

Cook the pasta according to package instructions.

To make the pesto, place the avocado in a mortar and pestle, add the remaining ingredients and gently pound until smooth.

Stir into the pasta and season to taste. Garnish with pecorino.

Browse more recipes starring avocado here.

Hope Malau Recipe by: Hope Malau
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Hope Malau is a chef, author, family man and apparently, quite the fish-and-chips connoisseur.

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