April 03, 2020

Fresh Vegan Avocado Basil Pesto

The excitement of something as simple as spaghetti! My lovely friend Sarah found me a packet of gluten free pasta in Morrisons this evening - I'm not sure I've ever been so joyful over something so simple. I wasn't sure what to have with it as I absolutely, definitely was not expecting spaghetti this side of Christmas. 

Homemade pesto it is. This is such a lovely, creamy, vegan recipe. Mix it up using different nuts or why not try coriander & parsley instead of basil. Yum.

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INGREDIENTS (for 2) 

120g spaghetti (I used gluten free) 

Handful fresh basil

1 x avocado 

75g cashews

7 x brazil nuts

50ml olive oil

1 garlic clove

Pinch of salt

3 tbsp nutritional yeast

Juice of half a lemon

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METHOD

Add all the pesto ingredients to a food processor and blend until smooth

Taste and adjust using salt and fresh lemon

Boil pasta as per the packet instructions 

Stir the pesto through the pasta and grind over black pepper

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Written by Hanna Sillitoe

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