I got this delightul idea from Johanna - I switched some things, and simplified the already simple method, and used some fresh sage instead of all basil as my basil looked so dull and my sage so beautiful. (And isn't that what should really inspire us to cook - what fresh produce happens to be available?) I used a little less olive oil, and just a bit of parmesan - which makes it suitable for Ilva's event "Heart of the matter". Heart-friendly dishes are always good to know, and this month's theme happens to be pasta. How convenient! And let me assure you that this dish is perfectly delicious!
Pasta with avocado & cashew pesto
Serves 2
60 g raw cashew nuts
2 cloves of garlic
2 tiny dried chillis, or a pinch of dried chilli flakes
10-15 basil leaves
5-6 sage leaves
1 avocado
1-2 tbsp olive oil
salt
squeeze of lemon
small handful of parmesan, grated
Toast the nuts in a warm pan until they are golden and fragrant. Move to the bowl of a food processor, add the garlic cloves and blitz away. Add chilli and the herbs - blitz again. Add the avocado, in pieces, and mix some more. Add olive oil to loosen it up a bit, add some salt, and a little bit of lemon. Finally, add the parmesan.
Serve with freshly boiled pasta - and save some of the pasta water to loosen up the dish, the pesto can be a bit difficult to blend into the pasta if you don't.
Recipe in Swedish:
Pasta med cashewnötter och avocado
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