Pesto Pasta with Tomato, Olives, and Avocado

I posted Kale Pesto and Sunflower Seed Kale Pesto few times ago, and this is another Pesto recipe using only basil leaves, actually sometimes I like to add spinach because it helps the pesto stay green longer. For the pesto you will need;

  • 2 cup fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts, I used toasted sunflower seeds
  • 1/4 cup grated parmigiano reggiano / parmesan
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp water or as needed
  • salt to taste

Blend all ingredients in a food processor, store in jar, layer with olive oil on top. It can be stored in a fridge for about a week.

To make the pasta, cook the pasta by following the instruction package. Toss the cooked pasta with pesto sauce, add sliced tomatoes, olives, and avocado on top. Enjoy!

* 1 portion pasta is about 1/2 cup dry short pasta and about 1/2 inch diameter dry long pasta

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