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
- 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.
STEP BY STEP INSTRUCTIONS
Making avocado pesto requires a blender or food processor.
- 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!)
- Blend until smooth. You can add 2 tablespoons at a time pasta water as needed to smooth, or add extra olive oil.
- Add to cooked pasta of choice. Serve warm or chilled.
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