Creamy Avocado Pesto Pasta

# What You'll Need:

→ Pasta

01 - 340 g (12 oz) spaghetti or linguine (regular or gluten-free)

→ Avocado Pesto Sauce

02 - 2 ripe avocados, peeled and pitted

03 - 1 cup (25 g) fresh basil leaves

04 - 1/3 cup (35 g) pine nuts (or walnuts for variation)

05 - 2 cloves garlic

06 - 1/3 cup (30 g) freshly grated Parmesan cheese

07 - 2 tbsp (30 ml) lemon juice (about 1/2 lemon)

08 - 1/4 cup (60 ml) extra virgin olive oil

09 - Salt and black pepper, to taste

→ To Serve

10 - Extra Parmesan cheese, for garnish

11 - Fresh basil leaves, optional

12 - Lemon zest, optional

# How to Make It:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest.

02 - While the pasta cooks, prepare the avocado pesto: In a food processor or blender, combine avocados, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.

03 - Return the drained pasta to the pot. Add the avocado pesto and a splash of reserved pasta water. Toss to coat the pasta evenly, adding more cooking water as needed for desired creaminess.

04 - Serve immediately, garnished with additional Parmesan, fresh basil, and lemon zest if desired.

# Expert Tips:

01 -

This dish is a winning trick when you want something creamy and satisfying with almost no effort.
The sauce brightens up tired weeknights and works like magic to please even picky eaters at the table.

02 -

The first time I made this, I forgot to reserve pasta water—without it, the sauce won’t coat as smoothly and can feel too thick.
A squeeze more lemon than you think keeps the color bright and the flavor lively—even leftover avocado keeps its green longer.

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