Do you like creamy pasta? Then the ideal is to toss it with a good sauce! Today I propose you a special condiment, easy to prepare and not at all oily (a feature common to many pasta sauces). We need spinach, basil and a beautiful avocado!
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Identity Card of the Recipe
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Ingrediants
- 70 g of spinach
- 100 g of avocado
- 1 bunch of basil
- 30 g of grated Parmesan cheese
- 50-70 ml of water
- 1 pinch of salt
- Q.b. of pepper
- 1 clove of garlic
- 20 g of pine nuts
Materials Needed
- Becker
- Immersion blender
- Frying pan
Preparation
- First, collect the pine nuts in a pan and toast them for a few minutes, maintaining a medium heat.
- Cut an avocado in half, remove the stone and remove the pulp.
- Wash the spinach leaves (it is recommended to use the spinach) and basil, drain them from the water and collect them in a beaker. Add the toasted pine nuts, the avocado pulp, a pinch of salt, the parmesan cheese, the garlic and pepper: insert the immersion blender and blend the mixture, adding a few tablespoons of water if necessary.
Did you know that ...
Those who wish can replace the immersion mixer with a mortar: in this way, a pesto proper will be prepared, even if the consistency will be more grainy.
To prepare this recipe we do not suggest the use of oil: the avocado pulp will allow us to obtain a perfect consistency and will give the right amount of fat.
Those who wish can replace the Grana cheese with seasoned ricotta.
- Collect the spinach pesto in a bowl: refrigerate in a glass jar and consume within 2-3 days. Pesto can be frozen.
Alice's comment - PersonalCooker
This avocado and spinach pesto is perfect not only for seasoning pasta, but also for preparing canapés or accompanying meats that are too dry. The flavor is delicate, the consistency is perfect… in short, you just have to trust me and prepare it yourself.
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