Raw Herb Pesto Pasta – a delicious recipe with choice, Basil, Rosemary, Garlic, Lemon, Olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a pan to boil for your spaghetti.
2
Remove rosemary leaves from the stalk and finely chop leaves into very small pieces.
3
Remove Basil leaves from stalks and add to food processor. Add in the chopped rosemary, pealed garlic, salt, ample pepper, and half the cup of olive oil & blend together on low until everything is finely chopped.
4
Once spaghetti is cooked & drained, mix in the raw pesto sauce and stir until all pasta is covered. Add more oil here if needed.
5
Slice the avocado into chunks, add to pasta. Pour over the juice of one whole lemon and mix all ingredients together leaving the avocado in chunks, but allowing it to mix well through the dish.
6
Serve and sprinkle some chili flakes on top
206
kcal
Calories
1
g
Fat
46
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Spaghetti of choice, 1 bunch Basil (large bunch), 4 sprigs Rosemary, 5 Garlic cloves, and more.
Yes, Raw Herb Pesto Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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