Avocado season once again….and our Evergreen variety is heaped with fruits!!!

This is one recipe I shared with friends before 🙂

As I couldn’t get my hands on some cherry tomatoes, I made do with the variety locally available. But if you can grab some of those cutsie cherry type and sear them; it’ll taste better.


•2 ripe avocados, peeled and pitted
•1 lemon, juiced + lemon zest to garnish
•3 garlic cloves 
•1 tsp salt
•1 big handful of fresh basil
•4 tbsp extra virgin olive oil
• 4 servings of pasta
•2 tomatoes, cut in small cubes

Cook pasta in a big pot, while you prepare the avocado cream.

Mix garlic, olive oil and half of the lemon juice in a food processor. Make sure to ad juice slowly to preferred taste. Add avocado, basil, salt and pepper and mix again. Add more lemon juice, salt and pepper to taste until the cream is to your liking. Once the pasta is cooked, mix it with the avocado cream and garnish with lemon zest and tomato cubes. Serve while still hot and enjoy the creaminess!

Serves 4