Creamy Avocado Parsley Pesto

Creamy Avocado and Parsley Pesto

AN AMBASSADOR RECIPE

A wonderful recipe by our foodie ambassador Sammy Hamilton. Check out her page for more posts.

 

Creamy Avocado Parsley Pesto

Feed your skin from the inside out with this Creamy Avocado Parsley Pesto.

 

Packed with antioxidants, chlorophyll, zinc and vitamins – particularly high in vitamin E, this pesto has all the key components to give your skin that healthy glow.

An avocado base results in a creamy texture and leaves you an easy foundation to dial in your desired level of spice with garlic. Pair this dish with fish, chicken and you can top with pomegranate seeds or even fresh berries for a refreshing burst and a boost of colour.

Any leftover pesto can be used as a dip with fresh vegetables and crisps, or perhaps wrapped up in a burrito with some chilli.

Find your glow at the bottom of this avocado pesto dish.

 

Please note that all ambassador recipes have not been tested by an Honestly Healthy chef.[wpurp-searchable-recipe]Creamy Avocado and Parsley Pesto – – – [/wpurp-searchable-recipe]

Serves2 to 3
Cooks In15 to 20 Minutes
DifficultyEasy

Ingredients
MetricCupsCupsMetric

150g cherry/plum tomatoes
250g gluten free pasta/spaghetti
2 avocados
8 Brazil nuts
Zest of ½ lemon
Juice of 1 lemon
Cracked black pepper, to taste
2-3 cloves of garlic*
2 handfuls fresh parsley
1 handful fresh spinach (approx. 30g)
6 tbsp olive oil
2 tbsp water

Method

1. Preheat oven to 180°. In an ovenproof dish add the tomatoes with 1tbsp oil and put in the oven for 15-20 minutes, or until the tomatoes begin to split.

2. Cook gluten free pasta as per instructions on the packet.

3. Meanwhile, in a blender, blitz together the avocados, Brazil nuts, garlic, lemon juice, lemon zest, pepper, parsley, spinach, oil and water until smooth. If you want it slightly looser, add more oil to achieve desired consistency.

4. Drain the pasta and mix in the pesto sauce**.

5. Serve and top with the roasted tomatoes and some fresh black pepper.

* As a raw sauce, the garlic will get stronger and subsequently spicier as it oxidises, this is up to you how spicy you want it; 2 cloves gives a very subtle garlic taste, 3 cloves adds more depth and a bit of spice, however you can add 4 cloves if you prefer your food spicy.

** The pesto sauce is best served cold to preserve more nutrients, but you can gently heat it in a pan on a low heat for 2 minutes – be careful not to overcook the pesto.