Avocado Pesto Pasta is a creamy and refreshing twist on classic pesto, blending ripe avocados, fresh basil, garlic, and lemon into a silky sauce that coats every bite of pasta. Quick, nutritious, and packed with fresh flavor, it’s perfect for busy weeknights or light lunches.
Total Time:20 minutes
Yield:4 servings
Ingredients
12 oz pasta of choice
2 ripe avocados
2 cups fresh basil leaves
2 garlic cloves
2 tbsp lemon juice
2 tbsp olive oil
1/2 cup Parmesan cheese, grated
1/4 cup pine nuts or walnuts
1/2 tsp salt
1/4 tsp black pepper
1 cup cherry tomatoes, halved (optional)
1/4 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Reserve about 1 cup of pasta water before draining the pasta.
While the pasta cooks, add the avocados, basil, garlic, lemon juice, olive oil, Parmesan cheese, nuts, salt, and black pepper to a food processor.
Blend until smooth and creamy.
Add a few tablespoons of reserved pasta water if needed to achieve the desired consistency.
Transfer the drained pasta to a large bowl.
Toss the pasta with the avocado pesto sauce until evenly coated.
Add more reserved pasta water as needed to create a silky texture.
Stir in cherry tomatoes if using.
Serve immediately with extra Parmesan cheese and red pepper flakes if desired.
Notes
For a vegan version, replace Parmesan cheese with nutritional yeast.
Add grilled chicken, shrimp, salmon, tofu, or chickpeas for extra protein.
Fresh basil provides the best flavor, but frozen basil can be used if necessary.
Store leftovers in an airtight container for up to 2 days.
Serve warm, at room temperature, or chilled as a pasta salad.
