Pasta tossed in a creamy avocado pesto sauce. This pasta dish is easy, flavorful and can be eaten hot or at room temperature, making it perfect for the warmer weather. It’s also ready in about 30 minutes!
This post is created in partnership with and sponsored by the California Avocado Commission.
Spring is here! I am so excited. I love the longer hours of daylight, the warmer weather and all the green coming back into my garden. I’m excited to plant tomatoes again and add some new things this year.
I am also very happy that avocados are back in season. Over the next few months, I’ll be sharing several avocado recipes in partnership with the California Avocado Commission.
First up, this classic California avocado pesto pasta. I know I am so fortunate to be living in California where we have an abundance of avocados, allowing me to add them to almost any dish, whether it be a smoothie, toast or as a pasta sauce.
How to Make Avocado Pesto
- Avocado
- Fresh parsley or basil
- Garlic
- Walnuts
- Shredded Parmesan cheese
- Extra-virgin olive oil
- Lemon juice
- Salt and pepper
This pesto is very easy to make in a food processor. First, place the avocado, herbs, garlic, walnuts, and cheese in it and then process them until they break down and combine.
With the machine running, slowly stream in the oil until the sauce is smooth. Add the lemon juice, salt and pepper and pulse a few times to combine.
Give the sauce a taste and add more seasoning, if needed.
The avocado adds such a creaminess to this pesto sauce. This avocado pesto also uses less oil than regular pesto sauce, replacing part of the oil with avocado. I made my avocado sauce very thick, almost like guacamole. But if you prefer, you can thin out your sauce by adding more oil.
This sauce is so good with hot pasta and I tossed in some tomatoes to add even more spring flavors. It’s a simple and easy pasta dish, but it’s also flavorful and satisfying. I also like that this dish can be served at room temperature. Now that the weather is heating up, I’m no longer craving warm meals as much.
Recipe Tips
- Pesto is traditionally made with basil but other herbs work as well. I prefer using parsley or other similar herbs that maintain their green color longer when broken down.
- Use only the leafy part of the herb because the connecting stems are a little tougher and harder to break down.
- The sauce will lose its bright green color soon after it is tossed in the pasta so this dish is best served right away. If you don’t plan on serving right away, wait to mix the sauce with the pasta until you are ready to serve.
- If you want to skip the pesto, you might also like my creamy avocado pasta.
Looking for more creative ways to use avocados? Be sure to check out my Tips for Cooking with Avocados post.
Avocado Pesto Pasta
Ingredients
- 12 oz uncooked thick spaghetti
- 1 large or extra large ripe avocado skin and seed removed
- 1 cup packed parsley or basil leaves
- 3 garlic cloves
- 1/4 cup walnuts
- 2 tbsp shredded parmesan cheese plus additional for garnish
- 2-4 tbsp extra virgin olive oil
- juice of half a lemon
- salt and pepper to taste
- 1 tomato diced
Instructions
- Bring a large pot of water to boil, and then add spaghetti. Cook until pasta is done and then drain water and set aside.
- Add avocado, parsley, garlic, walnuts and 2 tbsp cheese to a food processor. Pulse for a few moments on high speed to begin to break down the ingredients. When everything is finely chopped, gradually stream in the oil while the food processor is still running, until the sauce becomes smooth and creamy. Add in lemon juice and pulse. Taste and add salt and pepper if needed. The sauce should be thick. If you wish for a thinner sauce, add more olive oil.
- Toss pasta in avocado pesto sauce. Mix in tomatoes. Garnish with parmesan cheese. Serve warm or at room temperature.
Notes
- Pesto is traditionally made with basil but other herbs work as well. I prefer using parsley or other similar herbs that maintain their green color longer when broken down.
- Use only the leafy part of the herb because the connecting stems are a little tougher and harder to break down.
- The sauce will lose its bright green color soon after it is tossed in the pasta so this dish is best served right away. If you don't plan on serving right away, wait to mix the sauce with the pasta until you are ready to serve.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
