If comfort food could meet freshness in a single bowl, it would be this Avocado Pesto Pasta. Silky ripe avocados blend with basil, garlic, and lemon to create a naturally creamy sauce that clings perfectly to every noodle. It’s rich without being heavy, indulgent yet full of healthy fats, and ready in the time it takes your pasta to cook.
Whether you’re eating plant-based or just craving a refreshing twist on classic pesto, this recipe delivers everything—flavor, texture, and that green glow of goodness.
Table of Contents
Why You’ll Love This Avocado Pesto Pasta
This isn’t your typical pesto—it’s creamy, tangy, and packed with wholesome flavor.
- Naturally dairy-free, creamy, and full of nutrients
- Bursting with bright basil and lemon flavor
- Comes together in 20 minutes—perfect for busy nights
- Easy to customize with proteins or veggies
- Light yet satisfying thanks to avocado’s richness
- Great served warm or cold as a pasta salad
I came up with this recipe on a summer evening when I had a bunch of ripe avocados on the counter and some basil begging to be used. Emily was working late, and I wanted to surprise her with something healthy but comforting.
When she walked in, the kitchen smelled like lemon and garlic, and the first bite made her smile. She said it tasted like “California sunshine in pasta form.” That’s exactly what this dish is—simple, vibrant, and full of life.
Ingredients You’ll Need
Every ingredient in this recipe adds freshness and depth, creating that silky, herb-packed sauce.
Main Ingredients
- 12 ounces pasta of choice – use gluten-free or whole wheat
- 2 large ripe avocados – the creamy foundation of the sauce
- ¼ cup olive oil – adds richness and smoothness
- ¼ cup veggie broth – helps thin the sauce without heaviness
- ½ cup packed fresh basil – the heart of the flavor
- 5 cloves garlic – gives bold aroma and bite
- 2 tablespoons lemon juice (about 1 lemon) – for brightness
- ¼ cup cashew Parmesan – adds nutty, cheesy depth
- ½–1 teaspoon salt – adjust to taste
- ¼ teaspoon pepper – for balance and mild heat
Optional Add-Ons or Substitutes
- Add roasted cherry tomatoes for sweetness
- Use spinach or kale in place of basil for a twist
- Substitute cashew Parmesan with nutritional yeast for vegan cheese flavor
- Mix in grilled chicken or shrimp for protein
- Top with crushed red pepper for a little spice
- Add toasted pine nuts or walnuts for extra crunch
Step-by-Step Instructions
This dish comes together fast—perfect for a weeknight dinner or quick lunch.
- Cook the pasta.
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve ½ cup of the pasta water. (Jake’s tip: always save pasta water—it’s liquid gold for creamy sauces.) - Make the avocado pesto.
In a blender or food processor, combine avocados, basil, garlic, lemon juice, olive oil, veggie broth, cashew Parmesan, salt, and pepper. Blend until completely smooth and creamy. - Adjust the texture.
Add a little pasta water (1–2 tablespoons at a time) if the sauce feels too thick. It should coat the spoon easily without being runny. - Toss it together.
In a large mixing bowl, combine the warm pasta and avocado pesto. Toss until every piece of pasta is coated in the green sauce. - Taste and serve.
Adjust salt, pepper, or lemon to your liking. Serve immediately, topped with more cashew Parmesan and fresh basil.
Quick reminders:
- Don’t overheat the sauce—it can dull the bright green color
- Always use ripe avocados for creamy texture
- Add lemon juice last if you want a sharper flavor finish
- Use freshly cooked pasta—the warmth helps the sauce emulsify
Expert Tips for Success
Getting the perfect avocado pesto is all about freshness and texture.
- Use ripe avocados—they should yield slightly when pressed
- Choose high-quality olive oil for rich flavor
- Add a pinch of chili flakes for subtle heat
- If you like your sauce thinner, add a bit more broth or lemon juice
- Blend until silky smooth for restaurant-level creaminess
- Use short pasta like penne or fusilli to hold more sauce
- Store avocado pits with leftovers to help preserve color
If you love creative, flavor-forward pasta dishes, try my Miso Pasta or Lemon Ricotta Pasta Recipe. Both have that same smooth, crave-worthy texture and vibrant taste that make simple dinners feel special.
Serving Suggestions
This creamy pasta can shine as a main or complement almost any meal.
- Serve warm for a cozy dinner or cold as a refreshing pasta salad
- Pair with grilled chicken or shrimp for a balanced plate
- Enjoy with garlic bread or a side of Garlic Butter Pasta for carb heaven
- Add cherry tomatoes and arugula for color and zest
- Top with toasted nuts or seeds for crunch
- Serve alongside roasted veggies or a light salad
Each forkful delivers that perfect mix of creamy, nutty, and tangy—a combination that never gets old.
Storing and Reheating
Avocado-based sauces are freshest when eaten right away, but this one holds surprisingly well.
How to Store It
- Store in an airtight container with a thin layer of olive oil on top to prevent browning
- Keep refrigerated for up to 2 days
- Stir before serving to revive texture
How to Reheat It
- Best enjoyed cold or at room temperature
- If reheating, do so gently on low heat with a splash of water or broth
- Avoid microwaving—it can change the color and texture
It stays creamy and flavorful, even the next day, especially when paired with a squeeze of fresh lemon before serving.
Nutrition Information
Serving Size: 1 cup | Calories: 360 | Carbohydrates: 38g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Sodium: 350mg | Fiber: 6g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg
Frequently Asked Questions
Can I make this ahead of time?
Yes, though avocado sauces are best fresh. Store tightly sealed with plastic wrap pressed against the surface to minimize browning.
Can I make it vegan?
It already is! Just ensure your cashew Parmesan is dairy-free.
Can I freeze avocado pesto?
Yes! Freeze in small containers or ice cube trays. Thaw in the fridge and stir before using.
Final Thoughts
This Avocado Pesto Pasta is everything I love about simple, homemade cooking—fresh ingredients, bold flavors, and minimal effort with maximum payoff. It’s creamy without cream, flavorful without fuss, and healthy without tasting like it’s trying too hard.
- Use ripe avocados and fresh basil for best results
- Save pasta water—it’s key to a silky sauce
- Eat it fresh and finish with lemon for brightness
Whether you’re cooking for family, meal-prepping for the week, or just craving something vibrant, this green bowl of goodness is the perfect blend of comfort and health.
Avocado Pesto Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve ½ cup of the pasta water.
- In a blender or food processor, combine avocados, basil, garlic, lemon juice, olive oil, veggie broth, cashew Parmesan, salt, and pepper. Blend until smooth and creamy.
- Add 1–2 tablespoons of reserved pasta water at a time if sauce is too thick. It should coat a spoon easily.
- Combine the warm pasta and avocado pesto in a large mixing bowl. Toss until evenly coated.
- Taste and adjust salt, pepper, or lemon juice. Serve topped with additional cashew Parmesan and fresh basil if desired.
Nutrition
Notes
- Cashew Parmesan can be substituted with nutritional yeast for a vegan option.
- Store leftovers with avocado pits and a thin layer of olive oil to prevent browning.
