Whole Wheat Spaghetti With Avocado Basil Pesto Recipe

Whole Wheat Spaghetti With Avocado Basil Pesto Recipe


  • 225 grams of Organic Whole Wheat Spaghetti (roughly 75 grams per person)
  • 2 cups of basil leaves
  • ½ a cup of avocado pulp
  • ¼ cup of roughly chopped walnuts
  • 1 teaspoon of lemon juice
  • 2 garlic cloves
  • ¼ cup of olive oil
  • salt to taste

  1. First cook the spaghetti in slightly salted boiling water until the al-dente texture. Drain and retain the water in which the spaghetti is cooked in a separate bowl. Also do not drain the spaghetti completely.
  2. Using a mixer/grinder or food processor, prepare the pesto by blitzing together basil, avocado, walnuts, garlic, lemon juice, olive oil to form a paste. Use a small amount of the pasta water if necessary and make a paste.
  3. Now, in a wide container, mix in the pesto with the cooked spaghetti adding salt to taste.
  4. Serve hot with a sprig of basil for garnish and a drizzle of olive oil.

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