Avocado Pesto Pasta With Chlorella
Yield: 4 servings
Active Time: 5 minutes
Total Time: 25 minutes
For the pesto:
1 tablespoon Sun Chlorella Powder Supplement
1 ripe avocado
1 ½ cups packed fresh basil leaves
3 garlic cloves, chopped
3 tablespoons pistachios, toasted and chopped
Juice of half a lemon
¼ cup water
½ teaspoon sea salt
¼ teaspoon ground pepper
¼ cup nutritional yeast
Make the pesto:
Add all ingredients to a food processor and pulse until smooth.
Make the pasta:
Bring a large pot of water to a boil and cook spaghetti 8 to 9 minutes, or until al dente. Drain, reserving 1 cup pasta water.
Pour pasta back into the pot and and add olive oil and pasta. Cook over medium heat until noodles are well coated. If pasta seems dry, add a splash of pasta water. Sprinkle with nutritional yeast before serving.