- 1 medium avocado
- 10 g fresh mint leaves
- 20 ml lemon juice
- Salt and pepper to taste
- 80 ml olive oil
- 30 g almonds
- pinch of freshly ground black pepper
Cook the pasta according to the instructions on the label until al dente.
In the meantime, prepare the pesto. Cut the avocado in half and remove the core. Spoon out the pulp and place in a blender.
Add the mint, lemon juice, salt, pepper, and almonds.
Blend everything into a smooth pesto.
Set the blender on low and gradually add the olive oil.
Keep blending until it's smooth and creamy.
Drain the pasta and mix with the pesto while still warm.
Serve decorated with a few mint leaves.