When I came back from the US, I was craving for a plate full of veggies! I was trully desperate to eat my greens.
I also wanted something filling like pasta to give me energy, so I created a creamy avocado pesto to go with it, by mixing the avocado with mint, almonds, lemon juice and a bit of chili flakes. I mingled the pesto with some raw courgettes ribbons and some al dente linguine; I topped it with a bit of roquette and parmesan. Yummy!
So there you go, an easy recipe that was soon to become a go-to green pasta meal. I evidently redid it the next weekend, and tried it this time without the pasta, on a Scandinavian cracker. Oh, and if you make the pesto a little bit in advance, the mint will infuse better, it’s a nice twist.
N.B : Material needed– food processor / blender.
Creamy avocado, almonds and mint pesto
For the pesto
- 1 avocado
- 2 branches of fresh mint
- 2 handful of whole almonds
- 1 juice of a lemon
- 1 pinch of chili flakes
- 20 ml of olive oil
For the courgette pasta
- 1 courgette
- 2 handful of roquette
- Parmesan flakes
- 150 g of long pasta
Blend the almonds in your food processor until they are in between crumbly and powdery.
Add all the pesto ingredients to the food processor.
Add salt and pepper to taste. You can add some water or olive oil if you want to make it less creamy.
Now with a peeler you can make ribbons of courgette.
Mix the courgettes ribbons with the pesto.
Serve on the the pasta (or spread it on toasted bread).
Top it with roquette and parmesan.
Hope you like it,