Avocado Pesto Pasta

Creamy Avocado Pesto Pasta is a perfect recipe to whip up in under 20 minutes for dinner. Parmesan, fresh basil, walnuts and a few other ingredients are all you need for a simple dinner the whole family will love!

This recipe was originally published May 2017 and updated to include new photos and copy August 2020.

I used to pride myself on my veggie garden. Then we had a little one and my garden was no more. Some day I will get back to it.

Typically I still grow a small amount of basil but I haven't even done that lately. Thanks to my neighbor, I have no shortage of fresh, delicious basil.

And pesto is a perfect fresh from the garden food that is perfect in the summer--but frozen, it can last well into fall.

Since avocados are basically my favorite food group next to peanut butter, adding avocados to the mix is a great way to enjoy my pesto all the more.

This avocado pesto is on the dinner menu often around our house for several reasons.

1. It is so so so simple to whip up. Pop everything in the food processor and you are almost finished.
2. No cooking required. I toss this sauce with freshly cooked pasta and dinner is served. You can eat it fresh from the food processor even!
3. All the flavor! Fresh basil, garlic, parmesan and more make this so fresh and flavorful.
4. It is a great way to use up ripe avocados.

What you need to make this recipe:

• Pasta water not pictured. It is an option to add into the avocado pesto to thin it out slightly. You could use regular water too if you are not whipping up fresh pasta for this recipe.
• Any pasta will do so that one is up to you! This sauce is great even tossed with tortellini or ravioli!

How to make this recipe:

• Add everything but the olive oil and reserved water pasta into a food processor or blender. Process until combined and all the avocado is broken down. You may need to scrape the sides down once or twice in the process. (steps 1 and 2)
• Slowly add in the olive oil until the pesto is smooth. If the pesto is too thick for your liking, you can add some of the pasta water or more oil to thin out. (step 3)

Notes:

• If you want this avocado pesto to be 100% vegetarian, make sure your parmesan is truly vegetarian. I learned that most parmesans are made with an animal product. The more you know, right? Who knew!
• I always suggest starting with one garlic clove and then adding more to taste. Pesto has some strong flavors and while garlic is amazing, you don't want it to overpower your avocado pesto.
• This is the kind of pesto you eat up right away or within a few days. The lemon juice will help keep it from browning too much but you can also press plastic wrap into the pesto and then cover it. This will help keep the avocado from browning.
• Slice up some grilled chicken or fish and lay it on top of your pasta for a really hearty summer dinner.

This pesto pasta is one of those dinners I love to pull out when I am certain I can't make anything for dinner that night. I always have time to make this one, ALWAYS. I can't wait to hear how much you love it, too!

Try these other simple dinner recipes:

• Pumpkin Ricotta Pasta Bake
• 15 Minute Lentil Sloppy Joes
• Creamy One Pot Pasta
• Cilantro Pesto Rainbow Trout
• Creamy Pesto Stuffed Spaghetti Squash
• Easy Instant Pot Mac and Cheese

DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!

Avocado Pesto Pasta

Creamy Avocado Pesto Pasta is a perfect recipe to whip up in no time for dinner. Parmesan, fresh basil, walnuts and a few other ingredients are all you need for a simple dinner the whole family will love!

5 from 5 votes

Print Rate

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4

Calories: 571kcal

Author: Lorie Yarro

Ingredients 

1x2x3x

• ▢ 12 oz. pasta
• ▢ 2 very ripe avocados
• ▢ Juice of ½ lemon
• ▢ 1 cup fresh basil leaves
• ▢ 2 garlic cloves
• ▢ ⅓ c freshly shredded parmesan
• ▢ ⅓ c extra virgin olive oil
• ▢ ¼ - ½ teaspoon crushed red pepper or less if you don't like a lot of spice
• ▢ Sea salt and cracked pepper to taste
• ▢ ¼ c reserved pasta water

Instructions

• Cook spaghetti according to package.
• Reserve about ¼ c of the water pasta was cooked in when draining and set aside.
• Add all ingredients for pesto into a food processor. Process until smooth.
• Add desired amount of pesto to freshly drained pasta and toss to coat evenly.
• Heat over low heat for about 2-3 minutes so sauce warms.
• Slowly add in a tablespoon at a time of the reserved water to thin out the sauce if it seems thick. If not discard the water and serve immediately.

Notes

• If you want this avocado pesto to be 100% vegetarian, make sure your parmesan is truly vegetarian. I learned that most parmesans are made with an animal product. The more you know, right? Who knew!
• I always suggest starting with one garlic clove and then adding more to taste. Pesto has some strong flavors and while garlic is amazing, you don't want it to overpower your avocado pesto.
• This is the kind of pesto you eat up right away or within a few days. The lemon juice will help keep it from browning too much but you can also press plastic wrap into the pesto and then cover it. This will help keep the avocado from browning.

Nutrition

Calories: 571kcal | Carbohydrates: 53g | Protein: 13g | Fat: 36g | Saturated Fat: 6g | Cholesterol: 6mg | Sodium: 151mg | Potassium: 647mg | Fiber: 9g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 12mg | Calcium: 140mg | Iron: 2mg

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