It’s so easy to make your own pesto, and even if you don’t have a food processor you can use a blender or traditional pestle and mortar. We are all familiar with the classic sauce made from pounded toasted pine nuts, but how about using nut butter instead for an intensely aromatic and creamier version?
SERVES 4
PREP 15 MINUTES
COOK 10 MINUTES
500g (1lb 2oz) tagliatelle or fettuccine (dry weight)
1 ripe avocado, peeled, stoned (pitted) and diced
50g (2oz/½ cup) walnuts or pecans, roughly chopped (not too small)
grated Parmesan cheese, for sprinkling
NUT BUTTER PESTO
200g (7oz/2 cups) basil leaves, stalks removed
2 garlic cloves, crushed
3 tbsp nut butter, e.g. walnut, pecan or almond
50g (2oz/½ cup) grated Parmesan cheese
grated zest and juice of 1 lemon
120ml (4fl oz/½ cup) fruity olive oil
sea salt and freshly ground black pepper
Make the nut butter pesto: put the basil leaves, garlic, nut butter, Parmesan, lemon zest and juice in a food processor and pulse briefly to chop the basil.
With the lid on and the motor running, add the olive oil gradually in a thin, steady stream through the feed tube until you have a bright green paste, which is neither too thick nor too thin. Season with salt and pepper to taste.
If you’re not using the pesto straight away, pour it into a screw-top jar or a sealable plastic container and cover it with a thin layer of olive oil. This will keep the colour fresh. You can store it in the fridge for up to a week.
Cook the pasta according to the instructions on the packet. Drain well and return to the pan. Add the pesto and toss gently to coat all the strands. Gently stir in the avocado and nuts, distributing them throughout.
Serve the pasta in shallow serving bowls, sprinkled with Parmesan.
VARIATIONS