I am not ashamed to say that I am addicted to avocados. This will come as no surprise to anyone who has ever worked with me, lived with me or eaten with me. They are so perfect with their creamy silky interior and their rich velvety smooth texture and they’re good for you! I mean, come on, if that’s not proof of a higher force having a bloody great day of creation, I don’t know what is.
Please. Just look at them. Even you avo haters of whom I am highly suspicious and some of whom reside within my closest circle of friends…you so know who you are.
Anyway moment over. Point of the post? How to incorporate one of my desert island foods into yet another dinner with a little creativity from what’s in the cupboard and so I present avocado, walnut spinach pesto served with wholewheat spaghetti and parmesan…
This is literally one of the yummiest things I have ever eaten. Keep your fancy terminology and lavish adjectives here.
It. Is. Yummy.
And easy. Another point in its favour.
Any good for you. The hat trick of good food.
Avocado, spinach, walnuts, olive oil and parmesan drizzled with a generous squeeze of lemon. Shove them all (you know it’s easy when the word ‘shove’ appears) in your food processor and blitz. Then dollop over freshly cooked pasta, coating each strand with, dredge with more parmesan and get ready to have a moment of utter bliss that will make your neighbours think Harry’s meeting Sally again…