Yoga and Nutrition
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Wednesday
Apr222015

Avocado Pesto with Spaghetti 

I first experimented with this recipe when I was making dinner for a new friend who doesn't like cheese (I know, I know!). I figured upon serving it, I'd just sneak a little grated Pecorino to my own plate because... Pecorino. What I found was it needed no cheese at all due to the robust taste of the basil, lemon, and garlic, and the creaminess of the avocado. The recipe below is the one I liked best after a few more tries and tweaks. It's 100% vegan, even if you aren't. 

As always, adapt as you like so it suits your own palate. 

(Picture below is a slightly different adaption with casarecce and broccoli -- fine substitutes for the spaghetti and chopped kale, if you prefer.)

 

Ingredients

12 oz spaghetti

1 Hass avocado

2 tablespoons olive oil + 2 teaspoons olive oil

Juice from 1 lemon

1/2 cup walnuts

1 cup fresh basil leaves + several additional whole leaves for serving

(optional) 1 clove garlic 

1 cup chopped kale

1 cup halved cherry tomatoes

1/4 cup toasted pine nuts

1/4 tsp lemon zest

Salt and black pepper, to taste

 

Preparation

Bring to boil 4 cups of water, lightly salted, in a large saucepan. Add spaghetti and set timer to cook to time specified on box.

In the meantime. place peeled avocado, 2 tablespoons olive oil, lemon juice, walnuts, 1 cup basil, and garlic (if using) in the bowl of a food processor and puree until combined. 

Immediately before draining pasta, add 1 cup chopped kale to water to blanch. Drain pasta and kale and toss with 2 teaspoons olive oil. Return to saucepan and toss pesto sauce with pasta and kale until spaghetti strands are evenly coated with sauce.

Serve topped with additional whole basil leaves, tomato halves, pine nuts, lemon zest, and salt and pepper, to taste. 

Makes 4 servings.