Creamy Avocado Pesto Pasta

Creamy avocado and basil pesto tossed with spaghetti for a fresh, no-cook meal ready in 20 minutes.

# What You Need:

→ Pasta

01 - 340 g (12 oz) spaghetti or linguine (regular or gluten-free)

→ Avocado Pesto Sauce

02 - 2 ripe avocados, peeled and pitted

03 - 1 cup (25 g) fresh basil leaves

04 - 1/3 cup (35 g) pine nuts (or walnuts for variation)

05 - 2 cloves garlic

06 - 1/3 cup (30 g) freshly grated Parmesan cheese

07 - 2 tbsp (30 ml) lemon juice (about 1/2 lemon)

08 - 1/4 cup (60 ml) extra virgin olive oil

09 - Salt and black pepper, to taste

→ To Serve

10 - Extra Parmesan cheese, for garnish

11 - Fresh basil leaves, optional

12 - Lemon zest, optional

# Step-by-Step:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest.

02 - While the pasta cooks, prepare the avocado pesto: In a food processor or blender, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.

03 - Return the drained pasta to the pot. Add the avocado pesto and a splash of reserved pasta water. Toss to coat the pasta evenly, adding more cooking water as needed for desired creaminess.

04 - Serve immediately, garnished with additional Parmesan, fresh basil, and lemon zest if desired.

# Expert Suggestions:

01 -

Nobody suspects just how creamy this sauce is until they taste it and the avocado richness takes over—it's like a little magic act.
No-cook sauces mean less heat in the kitchen and fewer dishes piling up, which feels like a tiny everyday victory.

02 -

If you let the blended sauce sit too long, the avocado can brown and lose its fresh flavor—serve it as soon as possible.
Reserving pasta water is a game changer; it transforms a dense sauce into something luscious and perfect for twirling.

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