Name: Avocado pasta with chorizo, olives and avocado pesto
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Family
Ingredients: 1 cup fresh basil; 1/2 avocado; 2 garlic clove; 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

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Ingredients (16)

PESTO

1 cup	fresh basil
1/2	avocado
2	garlic clove
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

PASTA

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

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Method:

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.