Dinner

Avocado Pesto Pasta Recipe

ByLila Prescott March 12, 2026March 12, 2026

Introduction

Avocado Pesto Pasta is a creamy, flavorful twist on classic pesto pasta, perfect for a quick and nutritious meal. This vibrant dish combines ripe avocados with fresh basil to create a silky sauce that pairs beautifully with whole wheat or gluten-free pasta.

A white bowl filled with three layers of pasta coated in bright green pesto sauce sitting on a white marbled surface. The bottom layer shows long flat pasta strands fully covered in smooth, thick green pesto. The middle layer has the pasta slightly lifted with a fork twirling a small bundle, showing the creamy sauce texture clinging to each strand. The top layer is sprinkled with small bits of chopped nuts and grated white cheese, adding a contrasting texture. Dark green basil leaves peek from under the pasta, and a half lemon is visible blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces whole wheat or gluten-free pasta (such as spaghetti or penne)
Salt (for pasta water)

2 ripe avocados (pitted and peeled)
2 cups fresh basil leaves

1/4 cup pine nuts (or walnuts)
2 tablespoons lemon juice (freshly squeezed)

2 cloves garlic (minced)
1/4 cup extra virgin olive oil
Salt and pepper (to taste)

1/4 cup grated Parmesan cheese (optional, for serving)

Instructions

Step 1: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta and set aside.
Step 2: In a food processor, combine avocados, basil leaves, pine nuts, lemon juice, and minced garlic. Pulse until smooth.

Step 3: With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. If it’s too thick, add a little reserved pasta water to thin it out. Season with salt and pepper to taste.
Step 4: In a large bowl, toss the cooked pasta with the avocado pesto until evenly coated.
Step 5: Serve immediately, garnished with grated Parmesan cheese if desired. Enjoy your fresh and nutritious pasta!

Tips & Variations

Use walnuts instead of pine nuts for a budget-friendly option without sacrificing flavor.
Add cherry tomatoes or sautéed mushrooms for extra color and texture.
For a vegan version, skip the Parmesan or use a plant-based alternative.

If the pesto browns slightly, a squeeze of fresh lemon juice brightens the flavor.

Storage

Store leftover avocado pesto and pasta separately in airtight containers in the refrigerator for up to 2 days. Because avocado oxidizes quickly, the pesto may darken but will still taste good. Reheat pasta gently and toss with fresh pesto or add a splash of lemon juice to refresh the sauce.

How to Serve

A white bowl filled with green pesto pasta, showing many noodles coated thickly in a creamy green sauce that looks rich with small bits of herbs. On top, there are a few small pieces of crushed nuts and a light sprinkle of grated white cheese. Around the edges, fresh green basil leaves add a touch of texture and contrast. A silver fork holds a twisted bite of the pasta above the bowl. In the background, part of a lemon is slightly blurred on a white marbled surface with a white cloth underneath the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the avocado pesto ahead of time?

You can prepare the pesto a few hours in advance, but keep it covered tightly and add a little lemon juice to slow browning. For best color and taste, prepare it just before serving.

What pasta types work best with avocado pesto?

Whole wheat and gluten-free options like spaghetti or penne work well, as their shape holds the creamy sauce nicely. Feel free to use your favorite pasta shape for convenience.