Avocado pesto 1.jpg
Avocado pesto.jpg


·       200 grams uncooked pasta (I like using thick spaghetti)

·       2 garlic cloves

·       50g pine nuts

·       1 large handful of fresh basil leaves (plus more for serving)

·       1 tablespoon fresh lemon juice

·       1 tablespoon extra-virgin olive oil (plus more if needed)

·       1 ripe medium avocado (pitted)

·       1 tablespoon water

·       1/4 to 1/2 teaspoon fine sea salt (to taste)

·       Freshly ground black pepper (to taste)

·       A sprinkle of dried chili (to taste)

·       Lemon zest, for serving


1.     Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. For a lighter option, serve the avocado sauce with zucchini noodles.

2.     While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil and pulse to mince. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.

3.     Drain the pasta and place it back in the pot. Add all of the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.

4.     Top with pepper, lemon zest, and fresh basil leaves, if desired.

N.B. Because avocados oxidize quickly after you slice them, this sauce is best served immediately.