Whenever I can, I try to make dishes with a healthy spin to it without compromising flavor. So, I created this Avocado Pesto Pasta dish, which is a delicious and healthy twist on traditional pesto pasta. It’s a perfect recipe for those who are looking for a healthier and more nutritious alternative to the classic Italian pasta dish. The avocado gives the sauce a creamy texture and the almonds makes it nutty and fresh. Try this recipe and I’m sure it’ll be a crowd pleaser!
Why Pesto?
Pesto is a paste that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmesan, all blended with olive oil
Why you'll love this recipe
If you like Avocado, Pasta and Pesto, this pasta dish is made for you. Avocado pesto pasta is a surprising twist on traditional pesto pasta. the creamy texture of avocado adds a smooth element to the pasta dish, while still providing that vibrant green color and fresh flavor. the richness of the avocado complements the basil, garlic, and parmesan cheese typically found in pesto sauce. Overall, it's a satisfying dish!
Ingredients
Spaghetti (or pasta of your choice)
Avocado
Basil
Lemon, juiced
Extra virgin olive oil
Sliced almonds (or pine nuts)
1 small garlic clove
⅓ cup pasta water (+ a little extra to adjust for consistency)
Salt for boiling water + salt to taste for sauce
Freshly ground black pepper to taste
Parmesan cheese (as a topping)
How to make Creamy Avocado Pesto Pasta
Bring water to a boil, add salt, and cook pasta according to package. Save pasta water for the sauce!
Add avocado, basil, lemon juice, olive oil, sliced almonds, garlic, pasta water, and salt and pepper to a blender and blend well. If needed, add extra pasta water little by little to loosen up sauce and get to your desired consistency.
Add sauce to cooked pasta and mix well. Garnish with parmesan cheese and add any protein you like.
Tips
- Make sure to use freshly grated parmesan cheese for a ton of flavor!
- I used sliced almonds in my recipe but you can swap it out for pine nuts (which is more traditional).
- This dish is best eaten fresh as the avocado can lose it's vibrant green color.
Storage
It's best eating when it is fresh but you can store in an airtight container in the fridge for up to 2 days.
Ingredients
8oz. spaghetti (or pasta of your choice)
1 medium avocado
1 cup packed basil
½ lemon, juiced
1 tablespoon extra virgin olive oil
¼ cup sliced almonds (or pine nuts)
1 small garlic clove
⅓ cup pasta water (+ a little extra to adjust for consistency)
Salt for boiling water + salt to taste for sauce
Freshly ground black pepper to taste
Parmesan cheese (as a topping)
Instructions
- Bring water to a boil, add salt, and cook pasta according to package. Save pasta water for the sauce!
- Add avocado, basil, lemon juice, olive oil, sliced almonds, garlic, pasta water, and salt and pepper to a blender and blend well. If needed, add extra pasta water little by little to loosen up sauce and get to your desired consistency.
- Add sauce to cooked pasta and mix well. Garnish with parmesan cheese and add any protein you like.
Notes
Be generous when adding salt to boiling water to cook pasta.
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