Main Dishes

Spaghetti with parsley avocado pesto

26

This is a quick and easy vegetarian recipe perfect on a hot summer day when you don\\\'t want to spend hours in the kitchen.

Spaghetti, cooked al dente in salted water with 1 bay leaf

40 g parsley, finely chopped

2/3 cup extra virgin olive oil

2 garlic cloves, finely chopped

Flesh of 1 and 1/2 avocadoes

1 cup finely grated parmesan cheese (or other hard Italian cheese)

Sea salt and plenty of pepper to taste

Roasted tomatoes for garnish (optional)
Combine the oil, garlic and parsley and process in a blender for 2 minutes. Add the cheese and avocado and puree for another minute or so. Season well and spoon a desired amount onto individual portions...
See the full directions on my site
Nutritions

Calories
1697

Sodium
494mg
20% DV

Fat
154g
238% DV

Protein
40g
81% DV

Carbs
37g
12% DV

Fiber
14g
59% DV

We don’t love using my oven when the temperatures start going up, or even when it’s not! We are loving showing you all our Instant Pot and Air Fryer Recipes to make your life just a bit easier! Today I thought it would be fun to do a round up of our top 20 best ...

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