Celebrity Chef Richard Blais teaches tennis legend Maria Sharapova how to cook one of his famous spaghetti dishes and healthy desserts for an exclusive event with Citi…


1/2 pound spaghetti cooked

1 large zucchini mostly green part

Chopped small

1/2 jalapeño, deseeded and chopped ( optional )

2 cups sweet basil leaves washed

1/4cup plus a little more for finishing, pecorino cheese grated

1/2 cup toasted pine nuts or walnuts

2 cloves raw garlic

1/4 cup good olive oil

Salt and black pepper to taste

1/2 lemon juiced



  1. In a food processor, combine the chopped zucchini, garlic, basil, nuts, olive oil, cheese and
  2. Salt and pepper and pulse until granular ( a minute or so )
  3. In a sauté pan, heat up a little olive oil and add the pesto mixture to a medium hot pan and cook for 30 seconds or so.
  4. Add the cooked spaghetti, the lemon juice and toss and coat the pasta in the sauce.
  5. Plate and top with more pecorino and a drizzle of olive oil. Optionally serve with some spicy red chili oil.


Chocolate Avocado Pudding 


2 large ripe avocados

1/2 cup unsweetened cocoa powder

3-4 tablespoons agave nectar, keto banana syrup or brown rice syrup

1/3 cup unsweetened coconut cream or alternative milk ( optional )

1/2 teaspoon vanilla extract

A pinch of cinnamon

A pinch of salt



Sliced toasted almonds

Shredded coconut


Toasted gluten free bread slice ( optional )



  1. In a blender or food processor combine all the ingredients and blend until smooth.
  2. Schemas the chocolate pudding on a slice of toasted bread and garnish with the almonds, coconut shred and fruit or with whatever you desire