+GF +QP
This creamy dish is packed with flavor but comes together super easily—you can even make the pesto ahead for an easy instant meal builder. It’s the perfect dish for welcoming in warm, spring weather and the recipe is easily doubled for family-size meals or lunch leftovers. Top it with a sprinkle of hemp seeds for a bit of texture, and of course serve with fresh lemon slices: they add a ton of fresh flavor when squeezed over the top! —AS
SERVES 4
1½ cups (60 g) chopped fresh basil
¼ cup (40 g) hemp seeds (shell-free), plus more for garnish
1½ tbsp (23 ml) lemon juice
2 cloves garlic
½ tsp black pepper
¼ tsp salt
¼ cup (60 ml) olive oil
1 medium avocado, halved and seed removed
16 oz (455 g) spaghetti noodles (or any pasta you prefer!)
Lemon slices, for squeezing and garnish
In a food processor or high-speed blender, combine the basil, hemp seeds, lemon juice, garlic, pepper and salt. Drizzle in the olive oil, scoop the avocado into the mixture and process until creamy. Set aside.
Bring a large pot of salted water to a boil. Cook the noodles until al dente and then drain.
Pour the avocado pesto sauce over the pasta and toss to coat evenly. Garnish with a squeeze of lemon and a sprinkle of hemp seeds. Serve and enjoy!
Note: Leftovers last in the fridge up to about a week.
*SEE PHOTO INSERT