This creamy pesto is the perfect thing to make when you have a ripe avocado sitting on your counter. It comes together in just minutes and pairs well with zucchini noodles or traditional pasta, and even makes a delicious spread for sandwiches. If you have another avocado to use up, try my Chocolate Avocado Smoothie, Chocolate Avocado Pudding, or Creamy Avocado Dressing.
Ingredients You’ll Need
Fresh basil leaves are the key to a delicious pesto sauce, so don’t be tempted to use dried basil in their place. However, you could use other fresh herbs, like parsley or cilantro, if you want to try a variation. The avocado replaces both the pine nuts and extra-virgin olive oil that traditional pesto would call for, but you can add some Parmesan cheese if you don’t need a dairy-free and vegan recipe. It takes the flavor over the top! For a little spice, try adding a pinch of red pepper flakes, too.
How to Make Avocado Pesto Pasta
This avocado pesto sauce comes together quickly, so bring a large pot of salted water to a boil if you plan on serving it over pasta. Prepare the noodles according to the package directions. (Use gluten-free pasta if you need to; this sauce is already gluten-free) While the pasta is cooking, add the avocado flesh, basil leaves, garlic, fresh lemon juice, salt, and water in a high-speed blender or food processor. Secure the lid and blend until the mixture looks smooth. Stop and scrape down the sides of the machine as needed. For a cheesy pesto, add in the optional Parmesan cheese and blend again. If you skip the cheese, you may want to season the pesto with a little extra salt or a dash of nutritional yeast. Taste the pesto and make any adjustments as needed. When the pasta is done cooking, drain the noodles and toss with the pesto right away. The pesto will warm up immediately when tossed with the hot pasta, but you can also stir it in a skillet over medium-high heat if you’d like to warm it up even more. Serve this creamy avocado pesto pasta warm with any additions you love, such as sliced cherry tomatoes or freshly ground black pepper. Leftover pesto can be stored in an airtight container in the fridge for up to 3 days. It may separate when chilled, so stir it well before serving again. Looking for more pesto recipes? Try my favorite Pesto Salad Dressing, Broccoli Pesto, Zucchini Pesto, or Vegan Pesto for more ideas. If you try this Avocado Pesto recipe, please leave a comment and star rating below letting me know how you like it.
