Avocado, spinach & basil pesto with spaghetti



4 people

Cooking Time

15 minutes

Preparation Time

20 minutes


  • 400g spaghetti
  • 1 tbs olive oil
  • 200g grape tomatoes, halved lengthways
  • 75g baby spinach leaves
  • 2 ripe avocados, halved and deseeded
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 garlic clove, crushed
  • 1 cups basil leaves + extra to serve
  • 1/3 cup pine nuts, toasted
  • ¼ cup grated parmesan + extra to serve
  • Salt & pepper, to season


  1. Cook spaghetti in a large saucepan of boiling water, following packet directions
  2. Drain spaghetti reserving ¼ cup cooking water and set pasta aside.
  3. Meanwhile, to make the pesto, place spinach into a medium heatproof bowl.  Pour over boiling water, toss until leaves wilt.  Drain well and squeeze spinach dry.
  4. Scoop avocado flesh into a food processor and add spinach, lemon juice, oil, garlic, basil and toasted pine nuts.  Process until smooth.
  5. Stir through parmesan.
  6. Heat olive oil in the saucepan over medium heat; add tomatoes and cook, tossing, until hot.
  7. Add spaghetti, reserved pasta water and pesto to pan.
  8. Gently toss over heat until just combined.
  9. Place in a large serving bowl and sprinkle with extra basil leaves, grated parmesan and season to taste.

For more Mains recipes go to australianavocados.com.au