Avocado Pesto Pasta with Grilled Cherry Tomatoes

A yummy meat free pasta option for dinner or to include in the kids (or grown ups) lunch boxes!

Ingredients (Serves 2-3)


  • 2 cups raw pasta of choice (use gluten free if necessary)
  • 3 cups of boiled water

Avocado Pesto:

  • 1 ripe medium avocado
  • 1 cup tightly packed basil leaves
  • 1/4 cup of macadamia nuts or pine nuts
  • 2 Tbsp. lemon juice
  • 3 Tbsp. water
  • 1 Tbsp. water
  • 1 Tbsp. nutritional yeast or parmesan cheese
  • Small handful of parsley
  • 1 tsp. sesame seed oil

Grilled tomatoes:

  • 1 cup of cherry tomatoes


  1. Preheat oven to 180oc
  2. Start by cooking the pasta in a medium saucepan with 3 cups of boiling water and let cook
  3. Once the pasta is cooked, pour pasta into a strainer and rinse under cold tap water and set aside
  4. Line a baking tray with baking paper, evenly spread out tomatoes on tray, and cook for 15-20mins or until soft
  5. For the avocado pesto, place all ingredients into a high-speed blender or food processor and blend until creamy
  6. In a large bowel, pour in pasta, stir in the avocado pesto, and add in tomatoes
  7. Store in containers in the fridge ready to take for lunch the next day. Optional toppings: sprinkle on parmesan cheese or nutritional yeast flakes
  8. Will keep in the fridge for 2-3 days
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