Avocado Pesto Genovese

This classic Italian dish made extra creamy (and vegan!) with avocado pesto.

300g / 10oz spaghetti
300g / 10oz potatoes, sliced into small chunks
200g / 7oz green beans (runner beans), sliced into 1-2 inch long pieces
1/2 cup pine nuts
3 cloves garlic, sliced
Juice of 1 lemon
2 ripe avocados
A couple handfuls each of basil and parsley
1/2 cup extra virgin olive oil

View the full recipe at Ciao Veggie →