Makes enough pesto for about 4-5 servings
For the pesto:
1/2 an avocado
3 large handfuls of basil
2 minced cloves of garlic (you can find jarred to save time)
Squeeze of 1/2 a lemon
1/2 cup of chopped walnuts (you can also swap for pine nuts)
1/2 cup of nutritional yeast
1/4 cup of good olive oil
water for blending
Any pasta of choice (I used gluten free spaghetti)
1 bundle of asparagus, chopped
1 can of rinsed white beans (try to look for the large white beans I find them creamier)
optional garnish of hemp seeds
Pre-heat oven to 400F or 200C for asparagus.
Blend pesto ingredients in a high powered blender or food processor. If you aren't using a food processor you will have to shake the blender a few times and add a little water as you blend- the less water the better.
Chop asparagus into 1/4's and put on baking sheet, drizzling with olive oil and s&p. Cook about 25 min until brown and crispy.
Boil water for pasta and drop in, cooking following box instructions. Drain water and put back in the pot, mixing desired amount of pesto in and adding cooked asparagus. Serve warm with optional sprinkle of hemp seeds and extra chopped fresh basil.