If you’re looking for a dinner that is equal parts creamy, vibrant, and refreshingly light, look no further than Avocado Pesto Pasta. This dish is a colorful twist on classic pesto, featuring ripe avocados blended with basil, nuts, and Parmesan for a velvety green sauce that clings to every strand of pasta. It’s quick enough for a weeknight but impressive enough for guests, and I can guarantee you’ll be craving seconds from the very first bite!

Avocado Pesto Pasta Recipe - Recipe Image

Ingredients You’ll Need

What makes Avocado Pesto Pasta truly shine is its lineup of fresh, simple ingredients. Each one plays a key role in creating the dreamy texture, bright hue, and irresistible flavor that set this pasta apart. Let’s take a closer look at what you’ll need:

Pasta: Choose your favorite shape like linguine, spaghetti, or penne to soak up all that luscious pesto.
Ripe Avocados: The secret to an ultra-creamy sauce – make sure they’re beautifully ripe for maximum silkiness.
Fresh Basil Leaves: Essential for a fragrant, slightly peppery kick and that signature pesto color.
Pine Nuts or Walnuts: Both add a touch of richness and nutty depth—pine nuts are classic, but walnuts are a great wallet-friendly alternative.
Garlic: Just two cloves bring plenty of aromatic punch; if you adore garlic, you can add another.
Grated Parmesan Cheese: Salty, savory Parm rounds out the flavors and adds a touch of umami.
Fresh Lemon Juice: Brightens up the pesto and stops the avocado from browning too quickly.
Extra Virgin Olive Oil: For richness and to help the sauce blend perfectly smooth.
Salt and Black Pepper: A simple yet vital duo for balancing and boosting flavors.
Cherry Tomatoes & Extra Parmesan (optional): These make a gorgeous finishing touch, adding pops of color and a burst of freshness.

How to Make Avocado Pesto Pasta

Step 1: Boil the Pasta

Start by bringing a pot of salted water to a boil and adding your pasta of choice. Cook according to package instructions until just al dente—it’s worth paying attention here, because perfectly cooked pasta makes all the difference. Before draining, scoop out about half a cup of that starchy cooking water and set it aside; you’ll use this liquid gold to bring your pesto sauce to just the right consistency later.

Step 2: Blend the Avocado Pesto

While the pasta simmers away, grab your food processor or blender and combine the ripe avocados, fresh basil leaves, your nuts of choice, garlic, Parmesan, and a splash of lemon juice. Give everything a few good pulses until mostly smooth—the aroma is already irresistible at this point! Then, with the machine running, slowly drizzle in the olive oil. This step transforms the mixture into a rich, exceptionally creamy sauce. Pause to taste, then add salt and pepper until it’s just right for you.

Step 3: Toss Pasta with Pesto

Now for the magic! Return your drained pasta to the pot or a large bowl. Spoon in the avocado pesto, then gently toss to coat every noodle with that decadent green sauce. Add reserved pasta water a little at a time if you need to loosen things up—the goal is a glossy, perfectly emulsified sauce that hugs each bite. This is your moment to adjust the consistency and seasoning, so don’t be shy about adding an extra drizzle of olive oil or a sprinkle of salt.

Step 4: Garnish and Serve

Transfer the Avocado Pesto Pasta to bowls or a serving platter. Top with juicy cherry tomato halves and a flurry of extra Parmesan if desired. The combination of colors and flavors looks every bit as good as it tastes. Serve up immediately for the freshest, most vibrant experience!

How to Serve Avocado Pesto Pasta

Garnishes

Nothing completes a bowl of Avocado Pesto Pasta like the right garnish. Scatter halved cherry tomatoes over the top for juicy bursts of sweetness and a stunning pop of red, then finish with extra grated Parmesan or even a few whole basil leaves for an elegant flourish. For a little crunch, try toasted pine nuts or a crack of fresh black pepper.

Side Dishes

If you want to turn your pasta into a full-fledged feast, consider pairing it with a crisp green salad tossed in lemon vinaigrette, or some roasted vegetables such as asparagus, zucchini, or bell peppers. Warm, crusty bread is always a welcome addition for mopping up every last bit of that creamy avocado pesto sauce. If you’re entertaining, try adding a simple antipasto platter or marinated olives on the side.

Creative Ways to Present

Make your Avocado Pesto Pasta dinner extra memorable by serving it in shallow bowls with a dramatic swirl of sauce on top, or pile it high on a platter garnished with vibrant herb sprigs. For a picnic or potluck, toss the pasta with spiral-cut veggies for color and crunch. You can even portion leftovers into small cups for a fun appetizer at parties—everyone loves tasty, portable pasta!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Avocado Pesto Pasta (lucky you!), store it in an airtight container in the fridge. To help keep the sauce vivid and prevent browning, drizzle a bit of olive oil over the surface before sealing. The pasta will stay fresh and tasty for up to 2 days—after that, the bright green color may fade a bit, but the flavor will still be delightful.

Freezing

Avocado-based sauces aren’t the best candidates for freezing because the texture and color can change, but you can freeze just the pesto before tossing with pasta. Spoon the finished pesto into a freezer-safe bag or container, press out the air, and freeze for up to two months. Thaw overnight in the fridge and stir well before using as a quick pasta sauce or sandwich spread.

Reheating

To reheat your Avocado Pesto Pasta, warm it gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce if needed. Be careful not to overheat, as high temperatures can cause the avocado to lose its silkiness and the pesto to darken. For best results, allow the pasta to come to room temperature first, then heat just until warmed through.

FAQs

Can I make Avocado Pesto Pasta vegan?

Absolutely! Just leave out the Parmesan cheese or swap it for a couple tablespoons of nutritional yeast. You’ll still get that dreamy, cheesy depth without any dairy.

What type Main Course

This recipe is delightfully flexible: long noodles like spaghetti or linguine are classic choices, but penne or fussili are also great for catching that creamy avocado pesto in their folds. Use gluten-free pasta if you need to keep things wheat-free.

How do I keep the avocado from browning?

Lemon juice does wonders for maintaining that gorgeous green color, and covering leftovers with a sheet of plastic wrap directly against the surface helps slow oxidation. Also, seal the pasta tightly and eat within a couple of days for peak freshness.

What can I substitute for pine nuts?

Walnuts work beautifully here, lending a similar richness at a friendlier price point. Almonds or cashews can also be used in a pinch—just stick to unsalted, raw nuts for the best flavor and color.

Can I make Avocado Pesto Pasta ahead of time for a party?

The pesto sauce can be made a few hours in advance and stored in the fridge with a layer of olive oil on top to protect the color. Wait until just before serving to toss with hot pasta, and your guests will get to enjoy those bright, fresh flavors at their best.

Final Thoughts

I can’t wait for you to dig into a big bowl of Avocado Pesto Pasta! Every bite is a burst of creamy, herby goodness that feels like comfort food but tastes completely fresh and new. Whether you’re a longtime pesto lover or just looking for a stunning weeknight dinner, this delicious recipe is sure to become a regular favorite. Give it a try—you’ll be hooked from the very first forkful!

Avocado Pesto Pasta Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy and flavorful, this Avocado Pesto Pasta is a delicious twist on traditional pesto pasta dishes. The creamy avocado sauce pairs perfectly with al dente pasta, creating a satisfying and nutritious meal.

Ingredients

Scale

Pasta:

12 ounces pasta (such as linguine, spaghetti, or penne)

Avocado Pesto:

2 ripe avocados, peeled and pitted
1 cup fresh basil leaves
1/4 cup pine nuts or walnuts
2 cloves garlic
1/4 cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and black pepper, to taste

Garnish:

Cherry tomatoes
Additional Parmesan cheese (optional)

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Instructions

Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
Make the Avocado Pesto: In a food processor or blender, combine the avocados, basil, pine nuts, garlic, Parmesan cheese, and lemon juice. Pulse until smooth. With the processor running, slowly drizzle in the olive oil until the pesto is creamy. Season with salt and pepper to taste.
Toss and Serve: Toss the cooked pasta with the avocado pesto, adding reserved pasta water a little at a time until desired consistency is reached. Garnish with cherry tomatoes and extra Parmesan if desired. Serve immediately.

Notes

For a vegan version, omit the Parmesan or substitute with nutritional yeast.
Use fresh, ripe avocados for the creamiest pesto.
Leftovers can be stored in an airtight container with a drizzle of olive oil to prevent browning.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Boiling, Blending
Cuisine: Italian-American