Avocado pasta with chorizo, olives and avocado pesto
|1 cup||fresh basil|
|2 tbsp||pine nuts — toasted if preferred|
|1 tbsp||fresh lemon juice|
|3 tbsp||water — more, if necessary|
|1/4 cup||parmesan — grated|
|fine sea salt — pinch|
|avocado oil — drizzle on top|
|300 g||wholewheat pasta|
|10||sundried tomatoes — in oil, drained|
|12-14||black olives — stoned|
|200 g||chorizo sausage — sliced|
|100 g||parmesan cheese — grated|
|1||avocado — sliced|
|micro herbs — to garnish|
Cook pasta according to the instructions on the pack.
While the pasta is cooking, make the pesto. Add basil, avocado, garlic, pine nuts and lemon juice to a food processor then pulse for 20 seconds or until pesto is chopped. Add in water and process again until combined. You may need to add more water to get it to your desired consistency. Transfer to a bowl, stir in the cheese, and drizzle with avocado oil to prevent it going brown.
Drain the pasta and toss gently with remaining ingredients.
Serve in bowls with slices of avocado, a dollop of avocado pesto and extra grated parmesan cheese.