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. This versatile sauce is commonly eaten with pasta, but you can use it in sandwiches, potato dishes, on grilled veggies and many others.
A traditional pesto recipe uses basil leaves, garlic, nuts (usually pine nuts — which are extremely expensive), olive oil and parmesan.OurThis recipe, however, has a few plant-based twists.. We skip the parmesan and add few tasty additions like the avocado, the cumin and pistachios.
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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.