Red and green pesto pasta with Tomato & avocado
Easy vegetarian pasta recipe served with a green avocado pesto and a red tomato and thyme pesto.
For the avocado pesto
For the tomato thyme pesto
For the avocado pesto, cut the avocado in half, remove the stone and the flesh. Wash the basil and peel the garlic.
Blend the basil, the garlic, the avocado flesh, the almonds, the Parmesan cheese, the olive oil and the lemon or lime juice. Season the pesto with salt, pepper and the Mirin.
To make the tomato thyme pesto, puree the tomatoes, the Parmesan, the pine nuts, the thyme, the tomato paste and the olive oil and season with the soy sauce, pepper and the Mirin.
Cook the pasta according to package directions and serve with the two pestos.
For extra creaminess, mix the pesto with a little pasta cooking water.
Garnish with a topping of roasted vegetable cubes (e.g. courgette, aubergine, bell pepper) and/or with fresh herbs.
Recipe as PDF
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