Avocado & Pea Pesto

SERVES: 4 (as a sauce)


200g thawed frozen peas

Flesh of 1 ripe avocado

20g parmesan cheese

1/2 clove raw garlic

1 tbs olive oil

2 good handfuls of fresh basil

30ml pasta cooking water (ie the water you cooked your pasta in)

Recipe Summary

The creamy avocado and pea pesto is a real weeknight winner ­– eat it on wholemeal pasta or spiralised courgettes. This amazing sauce can be made while your pasta cooks, and any leftover pesto is great as a dip.

Avocados are a good source of vitamin K, which may help slow joint deterioration. If you don’t like them or find them tricky to cut up, swap the avocado for vitamin E-rich pine nuts or almonds instead.


Place all the ingredients in a jug or bowl and whizz with a stick blender. Serve over pasta.