Spaghetti with Almond-Fennel Pesto

A vegan recipe that will be loved by anyone! The combination of all these ingredients make this pesto unique, refreshing and light.

Ingredients : (for 2 servings)

200 gr Spaghetti (alternatively Linguine)

1 Cup fresh Basil

1/2 Cup Almonds sliced

1/4 Lemon Juice

1/2 Cup Fennel Tops chopped

1/2 Avocado Diced

1/3 Cup Extra Virgin Olive Oil

Pinch Salt

Method :

1. Fill a pot with three quarters of water and bring to boil. Add salt when water is boiling.
2. Throw in the spaghetti and with a tong or large fork, stir the pasta delicately.
3. Cook the pasts for about 8 minutes and then drain. Save about a 1/2 cup of the water to mix with the pesto later.
4. While the pasta is cooking, place the basil, almonds, fennel, pinch salt, olive oil, avocado and lemon juice in the food processor.
5. Pulse until the mixture is combined and smooth in texture. You can adjust the consistency by adding small quantity of water, 2 tablespoons at a time.
6.  Add the pesto mixture with the spaghetti and the saved pasta water. Drizzle a tbsp of extra virgin olive oil.

*As a tip – I garnished with some finely chopped almonds and fennel to create some crunchiness.

*If there is leftover pesto, it can be stored in a glass container refrigerated for up to 1 week and be used also to dress fish fillet, chicken breast, shrimp, or simply as pasta salad.