Equipment
Ingredients
Pasta
- 400 g spaghetti or fettuccine
- 4000 ml water
- 20 g salt
Avocado Walnut Pesto
- 2 hass avocados, halved and pitted
- 50 g walnuts, lightly toasted
- 30 g fresh basil leaves, washed and dried
- 2 garlic, peeled
- 60 ml extra virgin olive oil
- 30 ml fresh lemon juice
- 4 g salt
Nutrition (per serving)
Method
Bring a large pot of salted water to a rolling boil at 100C/212F. Add the pasta and cook according to package instructions until al dente.
While the pasta cooks, combine the scooped avocado flesh, toasted walnuts, fresh basil, garlic cloves, extra virgin olive oil, fresh lemon juice, and salt in a blender.
Blend the avocado mixture on high speed until completely smooth and creamy. If the mixture is too thick to blend, add a small splash of water.
Right before the pasta finishes cooking, carefully scoop out and reserve 120ml of the starchy pasta water from the pot.
Drain the pasta using a colander. Immediately return the hot pasta to the large pot, keeping it off the heat.
Pour the blended avocado pesto over the warm pasta. Pour in half of the reserved pasta water.
Use tongs to toss the pasta vigorously with the sauce until completely coated and glossy. Add the remaining pasta water if the sauce seems too thick. Serve immediately.
Chef's Notes
- Using warm, starchy pasta water is the secret to creating a seamless emulsion between the rich avocado oils and the pasta.
- Do not apply direct heat to the avocado pesto at any stage. Heat causes avocado to release bitter compounds and rapidly darkens the vibrant green color.
- For the silkiest texture, ensure your avocados are completely ripe. They should yield to gentle pressure without feeling hollow or mushy.
- If you prefer a completely traditional Chilean profile, omit the basil and walnuts, replacing them with a handful of fresh cilantro and a pinch of cumin.
Storage
Refrigerator: 1 day — Avocado will oxidize and turn brown over time. Press plastic wrap directly onto the surface of leftovers to minimize browning.
Reheating: Reheat gently on the stovetop over low heat with a splash of water, though best enjoyed fresh to prevent the avocado from becoming bitter.
