Avocado pesto with fusilli
Create a delicious, healthy dinner in minutes with Rosana’s colourful avocado pesto recipe. The avocado gives the pesto a wonderful creamy texture and drastically reduces the amount of olive oil you need, making it a healthy alternative to traditional basil pesto. To make this dish strictly vegetarian, ensure the pecorino is made with vegetable rennet, or swap for another hard ewe's milk cheese.
Ingredients
Method
1
Begin by cooking the pasta. Add the fusilli to a large pan of boiling, salted water and cook for about 8 minutes (or according to packet instructions)
2
Meanwhile, make the pesto. De-stone the avocado and scoop the flesh into a blender or pestle and mortar. Add the lemon juice (but not zest), garlic, basil, olive oil, pecorino and walnuts and blend or grind until smooth
3
When the pasta is ready, drain and stir in the avocado pesto. Season with salt and pepper to taste and garnish with the lemon zest and walnuts
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Avocado pesto with fusilli
