AVOCADO PESTO PASTA
Servings
2–3 people
Time
Prep time: 15 minutes
Cooking time: 10–12 minutes
INGREDIENTS
Pasta
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250 g spaghetti (or linguine)
Avocado pesto sauce
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1 ripe avocado
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1 cup fresh basil leaves
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1–2 cloves garlic
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40 g grated Parmesan cheese
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2 tbsp pine nuts or cashews
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3–4 tbsp olive oil
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2 tbsp fresh lemon juice
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Salt, to taste
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Black pepper, to taste
Topping (optional)
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Extra grated Parmesan
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Chili flakes
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Fresh basil leaves
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Avocado slices
INSTRUCTIONS
Step 1: Cook the pasta
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Bring a large pot of salted water to a boil
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Cook spaghetti according to package instructions until al dente
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Reserve ½ cup of pasta water, then drain
Step 2: Make the avocado pesto
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In a blender or food processor, combine:
avocado, basil, garlic, Parmesan, nuts, lemon juice -
Blend until smooth
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Slowly add olive oil while blending
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Season with salt and black pepper
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Add 2–4 tbsp pasta water to adjust consistency (creamy, not thick)
Step 3: Combine
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Add hot pasta to a large bowl
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Pour avocado pesto over the pasta
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Toss gently until evenly coated
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Add more pasta water if needed for a silky texture
Step 4: Serve
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Plate the pasta
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Top with Parmesan, chili flakes, basil, and avocado slices
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Serve immediately
FLAVOR & TEXTURE
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Creamy from avocado
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Fresh & herbal from basil
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Lightly tangy from lemon
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Rich but not heavy
TIPS
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Use ripe avocado for the smoothest sauce
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Do not heat the pesto directly on the stove to keep it green
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Best eaten fresh (avocado oxidizes over time)