Spaghetti with parsley avocado pesto

August 15, 2016

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