Avocado Pesto Pasta

This Avocado Pesto Pasta is a staple in our house. I can’t get enough of its creamy texture, fresh flavor and especially how simple it is to make.

I love that this recipe in particular is not overly-rich thanks to the heart healthy avocados and olive oil. Plus, the hemp seeds add another nutritional booster!

Avocado Pesto Pasta is great to meal prep for the week; you can add different proteins like chicken or chicken sausage, salmon or even tofu.

These tortellini skewers with pesto and sheet pan pesto salmon are some of my favorite addition uses of pesto if you have any extra or make a double batch!

Why this pesto works:

• It’s made in minutes right in a food processor.
• It’s freezer friendly
• Great for meal prep
• It’s easy to customize
• Utilities simple, high-quality ingredients

Ingredients you’ll need

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• Basil: the star of the show! Be sure to find fresh basil that is vibrant in color.
• Avocado: 1 small avocado is plenty, or use 1/2 of a large avocado.
• Pine nuts: pine nuts add structure to pesto and are a traditional addition to pesto. You can also use walnuts, pistachios or even almonds. PRO TIP: toast the needs prior. This enhances the overall flavor of the pesto.
• Parmesan cheese: another classic ingredients for pesto. Pecorino romana can also be used. Be sure to grate it yourself instead of adding in the pre-grated cheese. The cheese adds saltiness!
• Lemon juice: a bonus from the lemon juice adds acidity. It brightens up the pesto and makes the pesto really shine.
• Hemp seeds: not a traditional ingredient, but I love adding some in for a nutritional booster, and you can’t even taste it! Feel free to leave out, if desired.
• Garlic: a little garlic goes a long way in pesto. I usually add 2-3 cloves.
• Olive oil: be sure to use a high quality olive oil for best flavor and results. The olive oil gives pesto a rich consistency. I like using a mild olive oil because it lends a fruity flavor but doesn’t overwhelm any of the other ingredients. You can also use avocado oil.

How to make avocado pesto pasta

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Cook the pasta and set aside.
2. Blend the ingredients in a food processor.
3. Add more olive oil or seasonings as desired.
4. Stir into pasta, garnish and enjoy!

Expert Tips and Variations

• Before you drain the pasta, reserve some of the starchy water from the pasta. Mix some of this water into the pesto just before you mix it in with the noodles to dilute the sauce and so it can adhere to your noodles.
• You can add fresh spinach to the pesto too if you have some on hand as well – I have a great spinach lemon pesto recipe you’d love too!
• If you’re vegan and want that cheesy flavor, nutritional yeast is a great option.
• No olive oil? Avocado oil works well too. Or if you have an additional avocado I would add that and adjust consistency by adding water. I love sneaking in avocado … these black bean avocado brownies are proof!
• To freeze: Pesto can be frozen! Place in ice cube trays and freeze until solid. Pop them out and store in freezer safe baggie for up to 3 months as use as needed. 
• When refrigerating any left over pesto, pour a layer of olive oil on top to prevent air entering and oxidizing it and turning it brown. Alternatively, you can press plastic wrap right onto the top of the pesto. Then seal the container and store in the fridge for up to 3-4 days.

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Avocado Pesto Pasta

This creamy Avocado Pesto Pasta is simple to make and full of flavor. The ripe avocado lends it’s smooth and creamy texture and it’s complimented with fresh lemon, hemp seeds and crushed garlic. You’ll end up with a light, yet nutritionally satisfying pesto pasta everyone will enjoy. You can think beyond pasta of course and enjoy this pesto on sandwiches, as a dip for veggies, on pizza, on toast, tossed into veggies or garnished on top of tomato soup!

5 from 2 reviews

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 6 people

Calories: 363kcal

Author: Tawnie Graham of Kroll’s Korner

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Ingredients

• ▢ 2 bunches fresh basil
• ▢ 1 small avocado (or 1/2 large)
• ▢ 1/3 cup pine nuts
• ▢ 1/3 cup Parmesan cheese, freshly grated
• ▢ 2 Tbsp. lemon juice, fresh
• ▢ 1 Tbsp. hemp seeds
• ▢ 2-3 cloves garlic, crushed
• ▢ 1/2 tsp. kosher salt
• ▢ 1/8 tsp. black pepper
• ▢ 1/4 cup extra virgin olive oil, plus more as needed
• ▢ cooked pasta of choice, I used farfalle

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Instructions

• Bring a large pot of salted water to boil for the pasta. Cook pasta al dente according to package directions. Drain and set aside. Pro tip: reserve some of pasta water! You can add a little water when mixing the pesto with the pasta to create a creamy sauce, if needed.
• In a food processor, blend all ingredients for the pesto, except the olive oil, together until smooth. Then, slowly stream in the olive oil. Add more olive oil if needed to get desired consistency and adjust any seasonings to your preference.
• Mix the pesto with the cooked pasta until they are coated well, add a little pasta water if needed. Garnish with more Parmesan cheese and black pepper, and enjoy!

Video

Notes

• Nuts: walnuts, pistachios or almonds are good substitutes for pine nuts. 
• Vegan: use nutritional yeast or your favorite vegan Parmesan cheese. 
• Storage: pesto will last up to 3-4 days in the fridge. 
• To freeze: Pesto can be frozen! Place in ice cube trays and freeze until solid. Pop them out and store in freezer safe baggie for up to 3 months as use as needed. 

 

 

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Nutrition

Serving: 1serving | Calories: 363kcal | Carbohydrates: 33g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 253mg | Potassium: 315mg | Fiber: 6g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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