Australian Avocado Pesto Pasta with Cherry Tomatoes, Parmesan
Louis Tikaram – The Stanley
Video & Photography by Markus Ravic
Chef Notes
- Avocado’s natural creaminess eliminates the need for olive oil and brings a lush smooth texture.
- Avocado enhances flavour, it’s vibrant and endlessly adaptable.
- The sauce is versatile and can be applied to a variety of other dishes including plating base for meat, stuffed vegetables, breakfast downs, pizza bases and sandwiches/wraps.
Ingredients
- 4 ripe Australian avocados
- 1 bunch basil leaves
- ¼ cup pine nuts
- 2 garlic cloves
- 1/2 cup water
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 2 lemons, juiced
- 250g fresh pasta
- 100g cherry tomatoes
Preparation
- Place all ingredients into a food processor, pulse on high until a smooth creamy and thick consistency.
- Boil pasta and chop tomatoes.
- Toss with fresh pasta, cherry tomatoes, cracked pepper & parmesan.
