- 1 avocado
- 2 cloves of garlic
- 100 g grated parmesan – this can be replaced with nutritional yeast
- 50g toasted pine nuts
- 1 tbsp extra virgin olive oil
- 1 large bunch of fresh basil leaves (about 2.4 dl/1 cup of packed basil)
- 1 tbsp sweet chili sauce
- juice of ½ lemon
- salt and pepper to taste
- pasta of your choice
- cherry tomatoes
- toasted pine nuts
- chili flakes
Cook your pasta in a large pan of boiling salted water according to the directions on the package.
While the pasta is cooking, lightly toast your pine nuts in a dry pan. The pesto requires 50g of toasted pine nuts but I suggest adding a bit more to the pan to use as a topping.
Once the pine nuts are toasted, place all of your pesto ingredients in a blender (I use this one)/food processor and mix until you have a smooth and creamy texture. For a thinner consistency, add a tablespoon (or more) of water.
Drain the pasta and return it to the pan before pouring your pesto over it. Give it a good stir and serve immediately with fresh cherry tomatoes, toasted pine nuts and a sprinkle of chili flakes.