Avocado Pesto Pasta
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.
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 a guacamole. But if you prefer, you can thin out your sauce by adding more oil.
I tossed in some tomatoes to add even more spring flavors to this dish. 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.
- 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.
Avocado Pesto Pasta
- 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
- 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.
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As stated above, this post is sponsored by the California Avocado Commission. All opinions expressed are my own.