How to make super creamy and delicious 7-ingredient avocado pesto, perfect for sandwiches, wraps, pizza, and a quick and nutritious 15-minute avocado pesto pasta. + Oil-free and nut-free variations included!
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 and a drizzle of fresh lemon juice, a little more salt and pepper to top it off.
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Notes
Frugal top tip: Growing herbs (like basil) is a great way to save money. Pick off the leaves you need and allow them to replenish.
For oil-freeavocado pesto: Use water or vegetable broth instead.
To make a pasta salad: Cook the pasta in advance and allow it to cool before adding the pesto and any additional veggies.
Adjust the consistency: Thin it to your desired level with water or vegetable broth (i.e., for dipping vs. drizzling).