Avocado Pesto Pasta (Printable Recipe)
Creamy pasta combining avocado, fresh basil, and nuts in a vibrant sauce. Quick, nutritious, and ready in just 15 minutes.
# Ingredients You'll Need:
→ Main ingredients
01 -
200 grams dry pasta (spaghetti, penne, rotini, etc.)
02 -
1 ripe avocado
03 -
½ cup packed fresh basil leaves
04 -
¼ cup pine nuts or walnuts
05 -
2 cloves garlic
06 -
¼ cup extra virgin olive oil
07 -
½ teaspoon sea salt
08 -
¼ teaspoon ground black pepper
09 -
Juice of 1 freshly squeezed lemon
# Steps to Follow:
01 -
Bring a pot of salted water to a boil. Cook the pasta according to package directions until al dente, approximately 8–10 minutes. Reserve ½ cup of pasta water, then drain the remaining water and return the pasta to the pot.
02 -
Combine the avocado, basil leaves, pine nuts (or walnuts), garlic, olive oil, sea salt, black pepper, and lemon juice in a food processor. Pulse until the mixture becomes smooth and creamy.
03 -
Pour the prepared pesto sauce into the pot of drained pasta and toss until fully coated. Add some reserved pasta water if needed for a creamier consistency.
04 -
Serve the pasta immediately, garnished with fresh basil leaves and freshly ground black pepper. Optionally, add cherry tomatoes and Parmesan cheese if not vegan.
# Extra Tips:
01 -
Store the avocado pasta in an airtight container in the refrigerator for up to 3 days. Note that the sauce may begin to brown due to the avocado.
02 -
Leftover pesto sauce can be stored in the refrigerator for 4–5 days in an airtight container. To reduce browning, place cling wrap directly on the surface of the sauce.
03 -
Freeze leftover pesto by placing it in an ice cube tray. Use the frozen cubes as needed in other meals.