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Overhead view of white bowl filled with pasta and tomatoes with lemon and avocado in background



  • 8 ounces dry pasta of choice
  • 1 medium avocado, skin and seed removed
  • 2 tablespoons olive oil
  • 1 and 1/2 cups basil, loosely packed
  • 1 cup frozen spinach, thawed
  • 3 cloves garlic
  • 1/4 cup cashews
  • 2 tablespoons lemon juice from one lemon
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt

  • Instructions
    • Cook pasta according to package instructions.
    • Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor (this is the one that I use). Blend until smooth and spreadable. Taste for salt and pepper.
    • Toss pesto and pasta together. Enjoy topped with fresh cherry tomatoes.
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