Amazing Avocado Pesto
Pesto is a classic recipe that will never go out of style, which is not surprising since it’s easy, quick, affordable, and very tasty and this Amazing Avocado Pesto is no different. This amazing pesto sauce is commonly eaten with pasta, but you can use it in sandwiches, potato dishes, on grilled veggies and many others.
This Avocado Pesto Sauce Is:
- Super Creamy
- The perfect substitute or addition to many vegan meals
- Plant-based and Vegan
- Only requires a handful of ingredients
- Very quick to make
A Healthy Twist on an Italian Classic
A traditional pesto recipe uses basil leaves, garlic, nuts (usually pine nuts -- which are extremely expensive), olive oil and parmesan. This recipe, however, has a few plant-based twists... We skipped the parmesan and added a few tasty additions like the avocado, cumin, and pistachios.
Avocado: The healthier fat!
We believe any reason to add avocado to your dishes is a very welcomed addition. Not only is avocado delicious, but it’s also full of omega 3 healthy fats and contains many essential vitamins and minerals. As if these benefits were not enough, avocados are also packed with fiber, which makes them a pretty perfect food.
The addition of avocado not only makes this pesto healthier but also makes it so much creamier. You can use this avocado pesto as a sauce on some (egg-free) fettuccine, drizzled over baked potatoes, as a dressing for quick quinoa dish or as a spread for our favorite tofu pesto sandwich. Here's also a great Guide to Avocado if you want to learn more about this healthy fat!
Ingredients for Vegan Avocado Pesto
- Pistachios: 1 cup (can substitute for walnuts)
- Avocados: 2 large, very ripe
- Basil leaves: 2-ounces, fresh
- Garlic Cloves: 4
- Cumin: 1 teaspoon
- Olive Oil: ⅛ cup
- Salt & Pepper: to taste
- Pasta: use your favorite kind of pasta
- Fresh Lemon: ¼
How to Make Avocado Pesto Pasta
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
1) Begin by cooking the pasta in a medium pot over medium-high heat, cook the pasta according to the directions on the package.
2) Then, while the pasta cooks, add the pistachios to the bowl of a food processor or high-powered blender and pulse until the nuts are broken down.
3) Add the avocados, basil, garlic, cumin to the bowl of the processor and wiz it on high. While the pesto is forming, slowly add the oil to the mix. Stop and scrape down the sides and taste. Add any salt or pepper at this time.
4) Drain your pasta, reserving 1 cup of the pasta water. Add the pasta and pesto to a large mixing bowl and toss around. Use the pasta water to thin out the pesto. A drizzle of fresh lemon juice, a little more salt and pepper to top it off.
Avocado Pesto Sauce Ideas
One of the great things about this vegan pesto sauce is that you can incorporate it into so many different meals!
Breakfast: Put the pesto on a bagel or you could also add it to toast for a delicious avocado pesto toast.
Lunch: Add pesto to your favorite wrap or make an avocado pesto sandwich. You could also use it as a sauce for your homemade pizza.
Dinner: Try the pesto over your favorite pasta as this recipe suggests. You can also add it to your grilled veggies.
Snack: Add this pesto as a dip to your veggie plate or vegan charcuterie board.
How Long Does Avocado Pesto Keep For?
Unfortunately, this avocado pesto cannot be stored for long, but it should be fine if you store it in the refrigerator for one or two days. The flavor should still be on point, but it may be a little brown (and that’s okay!).
Tips for Making Avocado Pesto
- If you don't have any fresh basil on hand you can use other fresh herbs like cilantro, but it will have a different flavor profile.
- Consider freezing the pesto sauce in cubes if you aren't planning on using it while it's fresh.
- Reserving the pasta water really helps create a very creamy sauce for your pasta.
Other Avocado Recipes You'll Love:
Photos by Alfonso Revilla
Avocado Pesto
Ingredients
- 1 cup of pistachios walnuts will work too
- 2 large very ripe avocados
- 2 ounces of fresh basil leaves
- 4 garlic cloves
- 1 teaspoon of cumin
- ⅛ cup of olive oil
- Salt and pepper to taste
- Pasta of your choice
- ¼ fresh lemon
Instructions
- In a medium pot over medium-high heat, cook the pasta according to the directions on the package.
- While the pasta cooks, add the pistachios to the bowl of a food processor or high-powered blender and pulse until the nuts are broken down.
- Add the avocados, basil, garlic, cumin to the bowl of the processor and wiz it on high. While the pesto is forming, slowly add the oil to the mix. Stop and scrape down the sides and taste. Add any salt or pepper at this time.
- Drain your pasta, reserving 1 cup of the pasta water. Add the pasta and pesto in a large mixing bowl and toss around. Use the pasta water to thin out the pesto. A drizzle of fresh lemon juice, a little more salt and pepper to top it off.
Video
Notes
- If you don’t have any fresh basil on hand you can use other fresh herbs like cilantro, but it will have a different flavor profile.
- Consider freezing the pesto sauce in cubes if you aren’t planning on using it while it’s fresh.
- Reserving the pasta water really helps create a very creamy sauce for your pasta.
Nutrition
Reader Interactions
Comments
Leave a Reply
About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
Teodora Grujic says
I am a big fan of pesto, and can't wait to try this one!
Gina House says
My family is always searching for a fun new pesto pasta recipe. Looking forward to giving this a try!
Andrea White says
Hope you and the fam enjoy it! 🙂
Jay says
love this pesto pasta along with the walnut pesto one super good!