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Spaghetti with avocado pesto and cashew nuts

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Avocado and Cashew Pesto Ingredients:

  • 140g Raw Unsalted Cashews
  • 1 teaspoon Garlic Chili Paste
  • 15 fresh Basil leaves (only the leaves)
  • 60g Extra Virgin Olive Oil
  • 550 – 600g Avocado (approximately 3 avocados), cut into eighths
  • 40g Lemon Juice
  • 140g Chili and Garlic Garnish



  • 1500g Water
  • 1 and a half teaspoons Salt
  • 1 tablespoon Olive Oil
  • 1 teaspoon Vegetable Broth Paste
  • 400g Gluten-Free Spaghetti


Preparation for pesto: Put the cashew nuts, garlic paste, and basil leaves in the blender and grind. Add the olive oil, avocado, lemon juice, fasting parmesan (garnish*), and mix all the ingredients.

Preparation for spaghetti: Put water in a saucepan and boil for 14 minutes, add salt, olive oil, vegetable broth paste, pasta, and cook for 10 minutes until al dente. Drain the pasta, put it in a deep plate, and mix with the pesto before serving.

Viki Vaidou

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