I am delighted with this recipe. The avocado pesto tastes delicious and has a really creamy consistency thanks to the avocado and nuts. You can serve the avocado pesto with zucchini noodles, sweet potatoes, pasta or steamed vegetables.

The recipe is perfect for using green leafy vegetables or herbs that you have in the house, I made it with basil today. Just give it a try!

Creamy avocado pesto

Ingredients (serves 2):

1 large avocado
2 handfuls of green leafy vegetables or herbs - for example spinach, rocket or basil
40g / 4 tablespoons pine nuts or cashew nuts and a few more to decorate
1 clove of garlic
Juice of 1 lemon
4 tablespoons extra virgin olive oil
Sea salt (I used 3/4 teaspoon) and pepper to taste
1 pinch of cayenne pepper or paprika flakes (optional)
4-5 cherry tomatoes cut into quarters to decorate

Preparation:

Place all the ingredients (except the tomatoes) in a food processor or high-powered blender and blend until creamy. I cut the cherry tomatoes into quarters, seasoned them with a little salt and mixed them into the pasta together with the pesto.

I tried it with two different types of pasta: one with zucchini noodles (I sliced the zucchinis into strips with a peeler and then cooked them in boiling salted water for 2 minutes), and one with buckwheat noodles (they are gluten-free and taste nutty and delicious).

The pesto will keep for a few days in the fridge, so you can also make more.