Creamy Avocado Basil Pesto Recipe
Avocado Pesto is a healthy lightened-up variation of the classic pesto where avocado is added to the recipe. Make it using essential ingredients in 5 minutes.
Full Recipe -
Ingredients
▢1 ripe avocado
▢1 cup fresh basil (packed, rinsed and drained well)
▢¼ cup walnuts
▢2-3 cloves garlic
▢¼ cup extra virgin olive oil
▢½ teaspoon salt
▢¼ teaspoon freshly cracked black pepper
▢¼ cup shredded parmesan cheese
Instructions
Cut the avocado into half and discard the seed. Take out the flesh using a spoon and add it to the medium size blender jar. Discard the skin.
Add basil leaves, walnuts, garlic, olive oil, salt, black pepper, and parmesan cheese to the blender jar.
Blend to make a slightly coarse paste. Scrap the sides of the jar once while blending.
Transfer the pesto to an airtight container and drizzle a layer of olive oil to prevent it from turning black from oxidation. Secure the lid and refrigerate. Use as required.
Notes
To make the pesto vegan, replace parmesan cheese with nutritional yeast.
You can also add lemon juice and zest for a tangy kick to the pesto.
Avocado Pesto Pasta
Bright, flavorful, and delicious, this Avocado Pesto Pasta is a creamy twist on classic pesto pasta. Made in less than 15 minutes and less than 10 simple ingredients, you’ll have this light but filling meal ready in a snap.
Full Recipe:
If you need something quick, nutritious, and flavorful on a busy weeknight, you’re going to want to make this avocado pesto pasta. Thanks to the avocado, this pasta is rich and creamy, so it tastes luxurious without a ton of effort.
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Avocado Pesto Pasta with Chicken & Tomatoes | Food52 + California Avocados
California Avocados bring a creamy, rich texture to this riff on a classic pesto. The finished sauce coats the pasta beautifully, and the whole dish can be made vegan-friendly if you leave out the chicken breasts. It's a quick, luscious, picture-perfect meal -- great for a weekday lunch or dinner. This recipe is shared in partnership with California Avocados. GET THE RECIPE ►►
Avocado Pesto Pasta with Chicken & Tomatoes
by Jeannette Root
PREP TIME: 10 minutes
COOK TIME: 15 minutes
SERVES: 2 to 4
INGREDIENTS
For the pasta:
1 pound spaghetti
2 cooked chicken breasts, sliced
1/2 pint cherry tomatoes, sliced in half
For the pesto:
1 large California Avocado, ripened
1/2 cup fresh basil leaves, packed
1 large handful fresh spinach
1/4 cup cashew pieces, soaked for at least 4 hours
Juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon sea salt
1 tablespoon nutritional yeast
Freshly ground black pepper, to taste
1 cup reserved pasta water
1/4 cup plain, unsweetened nut milk
For more of Jeannette Root's modern take on California cuisine, follow @sweatysweetpotato on Instagram.
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Avocado Pesto Pasta Salad
My favorite pasta recipe! The pepita pesto is so easy to make.
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Avocado Pesto Pasta
This delicious, creamy pesto pasta from Chef Chloe Coscarelli is the simple and filling dinner you're looking for!
Avocado Pesto Pasta
Quick, easy, vegan, delicious.
INGREDIENTS
Pasta of your choice (I used brown rice spaghetti)
1 whole avocado
Handful of fresh basil
Handful of fresh parsley
1 garlic clove
Juice of half a lemon
½ teaspoon of salt
¼ teaspoon of pepper
½ cup of non dairy room temp milk of your choice (I used unsweetened coconut)
INSTRUCTIONS
Cook pasta.
Blend all ingredients and pour on pasta.
If it's not warm enough, throw in a small pan and heat for 1-3 minutes.
NUTRITION INFORMATION
Serving size: 1-2