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    Home » Recipes » 30 Minute Meals

    Avocado Pesto Pasta

    Published: Dec 6, 2021 · Last Updated: Sep 2, 2023 by Kyndra Holley

    Jump to Recipe·Print Recipe
    a white bowl full of homemade vegetarian pesto pasta
    a white bowl full of homemade vegetarian pesto pasta
    a white bowl full of homemade vegetarian pesto pasta
    a white bowl full of homemade vegetarian pesto pasta
    a white bowl full of homemade vegetarian pesto pasta

    This quick and easy Avocado Pesto Pasta recipe is loaded with flavor. Homemade pesto, made with fresh herbs, parmesan cheese and garlic, paired with the silky creaminess of avocado make for a delicious vegetarian pasta recipe. Best of all, it can be ready in just 15 minutes.

    a white bowl full of homemade vegetarian pesto pasta
    Table of Contents show
    Ingredients in Avocado Pesto Pasta
    Ingredient Notes
    Step By Step Instructions
    How to make Avocado Pesto Pasta
    Recipe Tips and Variations
    Frequently Asked Questions
    Other Recipes You Might Enjoy
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    Avocado Pesto Pasta

    Ingredients in Avocado Pesto Pasta

    ingredients laid out to make home pesto and pasta

    Ingredient Notes

    • Pasta: For this recipe, I chose fusilli, but you can use any pasta type you prefer. The pesto sauce works well with just about any noodle type. (Try this Pepperoni Caprese Pasta Salad Recipe)
    • Avocado: The avocado adds a silky creaminess to the pesto sauce.
    • Garlic: I believe the amount of garlic used in a dish is best measured with your heart. For me, there is no such thing as too much garlic. If you do not have fresh garlic on hand, substitute 1 teaspoon of minced garlic for each clove of garlic.
    • Basil: Pesto is traditionally made with pesto, but you can use other herbs and leafy greens like parsley, cilantro, spinach, arugula, kale, chives etc. (Try this Classic Basil Pesto Recipe)
    • Almonds: Traditional pesto recipes call for pine nuts, but I chose to use toasted almonds for this recipe. You could also use walnuts, pistachios, pine nuts, pepitas, or even cashews.
    • Parmesan cheese: Some other great choices are pecorino Romano, grana padano, or asiago. You can even mix in a little ricotta cheese for extra creaminess.
    • Olive oil: I like to use an extra virgin olive oil or avocado oil when making homemade pesto.
    • Lemon juice: Fresh squeezed is best, but if you only have bottled, that works great too. You can also use lime juice, or even orange juice.

    Step By Step Instructions

    Ingredients in a blender to make homemade avocado pesto

    How to make Avocado Pesto Pasta

    STEP 1: Add all of the ingredients for the pesto, minus the oil, to a food processor or high-powered blender. Pulse until everything is finely chopped and begins to form a paste. With the food processor or blender running, slowly pour in the oil. Continue to pulse until smooth. 

    STEP 2: Add the cooked pasta and pesto to a large mixing bowl and toss until the pasta is evenly coated in the pesto. Garnish with fresh basil, parmesan cheese and red pepper flakes before serving. 

    a white serving dish full of homemade pesto, with a bowl of fresh pasta in the background
    a white bowl full of homemade vegetarian avocado pesto pasta

    Recipe Tips and Variations

    • Storage: Store the leftover avocado pesto pasta in the refrigerator for up to 4 days.
    • Reheating: Reheat on the stove top or in the microwave.
    • Make it gluten free: For a gluten free version, swap out the pasta for your favorite gluten free noodle. (I like this brand)
    • Make it dairy free: To make this avocado pesto pasta in a dairy free version, simply omit the parmesan cheese. To mimic the nutty, salty flavor that Parmesan cheese imparts, substitute nutritional yeast.
    • Swap the nuts: For this recipe, I went with almonds as they are what I had on hand, but traditionally pesto is made with pine nuts. This recipe is also delicious made with pine nuts, walnuts, pistachios, or even cashews.
    • Make it nut free: For a nut free pesto, simply omit the almonds.
    • Add a protein: As written, this is a vegetarian pesto pasta, but it is also delicious with a protein like chicken, sausage, or shrimp added.
    • Add veggies: This avocado pesto pasta is also delicious with sautéed spinach, mushrooms, and roasted red peppers added.
    • Make avocado toast: Use the avocado pesto as a base for a delicious avocado toast.
    a white bowl full of homemade pesto pasta, topped with parmesan and basil

    Frequently Asked Questions

    What is pesto made of?

    Traditionally, pesto is made with fresh basil, garlic, pine nuts, olive oil, and Parmesan cheese. But you can also make it with other herbs and leafy greens, and different oils and cheeses to change up the flavor and texture.

    What does pesto taste like?

    Pesto is garlicky and has a bright, fresh, herbaceous flavor, with a rich saltiness from the parmesan cheese.

    2 white bowls full of homemade vegetarian pesto pasta
    a white bowl full of homemade avocado pesto pasta

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    a white bowl full of homemade pesto pasta, topped with parmesan and basil

    Avocado Pesto Pasta


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Kyndra Holley
    • Total Time: 25 minutes
    • Yield: 4 servings 1x
    • Diet: Vegetarian
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    Description

    This quick and easy Avocado Pesto Pasta recipe is loaded with flavor. Homemade pesto, made with tons of fresh herbs, parmesan cheese and garlic, paired with the silky creaminess of avocado make for a delicious vegetarian pasta recipe. Best of all, it can be ready in just 15 minutes.


    Ingredients

    Scale

    For the pesto

    • 1 medium ripe avocado, halved and pitted
    • 3 cloves garlic
    • 1 cup fresh basil leaves
    • ¾ cup fresh spinach leaves or parsley
    • ¼ cup grated Parmesan cheese
    • ¼ cup toasted almonds
    • 2 tablespoons lemon juice
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    • ¼ cup water, more if desired 
    • 3 tablespoons olive oil or avocado oil

    For the pasta

    • 3 cups dry pasta of choice (I used fusilli)
    • extra grated Parmesan cheese, optional for serving
    • extra basil, optional for serving
    • pinch red pepper flakes, optional for serving

    Instructions

    For the pesto

    1. Add all of the ingredients for the pesto, minus the oil, to a food processor or high-powered blender. Pulse until everything is finely chopped and begins to form a paste.
    2. With the food processor or blender running, slowly pour in the oil. Continue to pulse until smooth. 

    For the pasta 

    1. Bring a large pot of water to a boil. Add a pinch of salt to the water. Cook the pasta as per the directions on the package. Strain the pasta. 

    Putting it all together

    1. Add the cooked pasta and pesto to a large mixing bowl and toss until the pasta is evenly coated in the pesto. Garnish with fresh basil, parmesan cheese and red pepper flakes before serving. 

    Notes

    • Storage: Store the leftover avocado pesto pasta in the refrigerator for up to 4 days. 
    • Reheating: Reheat on the stove top or in the microwave.
    • Make it dairy free: To make this avocado pesto pasta in a dairy free version, simply omit the parmesan cheese. To mimic the nutty, salty flavor that Parmesan cheese imparts, substitute nutritional yeast.
    • Make it nut free: For a nut free pesto, simply omit the almonds. 
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Pasta Recipes
    • Method: Mixing
    • Cuisine: Italian

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    Comments

    1. Marjorie Little says

      December 07, 2021 at 6:14 pm

      This was so easy to make and it was yum! I added some shredded rotisserie chicken and red peppers. I also made a double batch of the pesto because I love to put pesto on everything.

      Reply
    2. Debbie says

      January 23, 2022 at 5:08 pm

      Just curious, do you put the water in or just use it if needed. It says see tips but I couldn't find that part. Sorry if I just missed it! Thanks!

      Reply

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    Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog and Peace Love and Low Carb. When I am not hard at work creating recipes and healthy living content, I can be found exploring the world, playing with our 5 crazy pups, hiking, or just kicking back and relaxing with a cup of coffee and a good book.

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