Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ½ Cups diced California avocados
- 2 Tbsp pine nuts (finely chopped)
- 1/3 Cups pure virgin olive oil
- 3 cloves garlic (finely chopped)
- 4 Cups basil leaves
- ¼ Cup parmesan cheese
- 2 Cups chopped sundried tomatos softend in hot water
- 1 Pound bowtie pasta
- =
Directions
Boil water and prepare pasta as directed
Chop sundried tomatoes into 1/2 inch pieces and place in hot water.
Dice pine nuts and garlic seperately, set aside.
Take stems off basil leaves and place in blender or food processor.
Place pine nuts, olive oil, garlic, and parmesan cheese in blender/food processor.
Blend until a thick paste is achieved.
Add avocados. Blend until smooth.
Drain sundried tomatoes.
Mix avocado/pesto mix into cooked pasta and mix in sundried tomatoes. Serve hot or cold.