Avocado Pesto Pasta – Eat right, sleep tight

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Here is the next recipe in our Eat Right, Sleep Tight series. This delicious meal doubles for either dinner or lunch and is super quick to make.

 Avocado Pesto Pasta

I am a fan of Meatless Mondays, avocadoes and basil pesto. I do not why I didn't think of this delicious combo sooner...but it's avo-season right now in South Africa so why not give it a go!!

avo pesto pasta copy


  • Favourite wheat/corn pasta (my best are fettucini, spaghetti or penne)
  • Flesh of 3 ripe avocadoes
  • Basil leaves
  • Half a clove of peeled garlic
  • 2 tablespoons olive oil
  • Whole cherry tomatoes
  • Pine nuts
  • Salt


  1. Place a large pot with ample water on the stove. Add a sprinkle of salt.
  2. Once the waiter is boiling, add the pasta.Drain and rinse the pasta once cooked.
  3. Place the flesh of the avocadoes, basil leaves, olive oil and garlic in a blender.
  4. Whizz until a creamy consistency.
  5. Pan fry the cherry tomatoes and pinenuts to enhance their flavour.
  6. Combine pasta, sauce and the pan-fried tomatoes and pine nuts.

PS: Serve immediately as the avocado will discolour with time. This will make the meal look less appealing, although it will still taste delicious. You can add a little lemon juice to keep the colour for longer, but this will alter the taste.


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