Avocado pesto with fusilli

15 minutes



  • 400g of fusilli pasta

Avocado pesto

  • 1 avocado
  • 1/2 lemon, juiced and zested
  • 1 tsp garlic, crushed
  • 20g of basil, plus a few sprigs to garnish
  • 1 tbsp of virgin olive oil
  • 100g of pecorino, grated
  • 50g of walnuts, plus extra for garnish
  • salt
  • black pepper


Begin by cooking the pasta. Add the fusilli to a large pan of boiling, salted water and cook for about 8 minutes (or according to packet instructions)
Meanwhile, make the pesto. De-stone the avocado and scoop the flesh into a blender or pestle and mortar. Add the lemon juice (but not zest), garlic, basil, olive oil, pecorino and walnuts and blend or grind until smooth
When the pasta is ready, drain and stir in the avocado pesto. Season with salt and pepper to taste and garnish with the lemon zest and walnuts