VEGAN AVOCADO PESTO PASTA

 

Avocado pesto pasta is creamy, flavorful, and packed with nutrients from spinach and avocado. It's made just like regular pesto pasta, but with the addition of avocado (and it's dairy-free!).

  • Ready in 15 minutes using less than 10 ingredients
  • Dairy-free and vegan
  • Perfect for packed lunches
  • Filled with nutritious, whole-food ingredients
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  • Avocados: Choose one large or two small avocados. Avocados are a nutritious option because they are loaded with fiber, Vitamin A, Vitamin K, and healthy fats. These fats help absorb the vitamins and promote satiety (feeling full).
  • Spinach adds a boost of plant-based iron and color. You can use thawed frozen spinach or fresh spinach.
  • Olive oil: I use light extra virgin olive oil but any kind will work. Rich olive oils have a stronger flavor which may be noticeable in the avocado pesto.
  • Cashews: I use raw, unsalted cashews for a blank slate but roasted/salted will work as well, just adjust salt to taste. Pine nuts can be used for a more traditional option.
  • Basil: Choose fresh basil. You can use the uppermost stems where the basil leaves are attached but I don't recommend using the main thick stem.
  • Garlic: Adjust to taste. 3 cloves adds a noticeable garlic flavor.
  • Pasta: Any kind works! Avocado pesto is also good on its own as an appetizer/dip, so feel free to skip the pasta and see serving suggestions below.
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Overhead view of gray bowl filled with green pasta and cherry tomatoes

STEP BY STEP INSTRUCTIONS


Making avocado pesto requires a blender or food processor.

  1. Add all ingredients to a food processor (this is my fav affordable brand) or  high-powered blender (this is my blender): avocado, olive oils, cashews, fresh lemon juice, thawed frozen or fresh spinach, and fresh basil (plus salt and pepper!)
  2. Blend until smooth. You can add 2 tablespoons at a time pasta water as needed to smooth, or add extra olive oil.
  3. Add to cooked pasta of choice. Serve warm or chilled.

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