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

# Step-by-Step Guide:

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 pasta is your secret weapon for those nights when you crave something creamy and fresh but refuse to turn on the oven.
The sauce is so quick you might actually look forward to cleaning the food processor just to make it again.

02 -

I once tried making this sauce too far in advance and the avocado turned brown—always make it just before serving.
Swapping in walnuts gives a slightly heartier, earthier flavor and it saved me when I’d run out of pine nuts.

03 -