Avocado Pesto Recipe
by Rosana McPhee
4
15 minutes
Ingredients

Fusilli

  • 400g of fusilli pasta

Avocado pesto

  • 1 avocado
  • 1/2 lemon, juiced and zested
  • 1 tsp garlic, crushed
  • 20g of basil, plus a few sprigs to garnish
  • 1 tbsp of virgin olive oil
  • 100g of pecorino, grated
  • 50g of walnuts, plus extra for garnish
  • salt
  • black pepper
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