1 cup fresh basil
2 garlic clove
2 tbsp pine nuts — toasted if preferred
1 tbsp fresh lemon juice
3 tbsp water — more, if necessary
1/4 cup parmesan — grated
fine sea salt — pinch
avocado oil — drizzle on top
300 g wholewheat pasta
10 sundried tomatoes — in oil, drained
12-14 black olives — stoned
200 g chorizo sausage — sliced
100 g parmesan cheese — grated
1 avocado — sliced
micro herbs — to garnish
Cook pasta according to the instructions on the pack.
While the pasta is cooking, make the pesto. Add basil, avocado, garlic, pine nuts and lemon juice to a food processor then pulse for 20 seconds or until pesto is chopped. Add in water and process again until combined. You may need to add more water to get it to your desired consistency. Transfer to a bowl, stir in the cheese, and drizzle with avocado oil to prevent it going brown.
Drain the pasta and toss gently with remaining ingredients.
Serve in bowls with slices of avocado, a dollop of avocado pesto and extra grated parmesan cheese.
Article written by: Food24
Photo credit: Foodies