Avocado Spinach Basil Pesto Spaghetti (Printable)
Creamy avocado pesto with fresh spinach, basil, and al dente spaghetti for a nutritious vegetarian meal.
# What You’ll Need:
→ Pasta
01 - 14 oz spaghetti
02 - Salt for boiling water
→ Pesto
03 - 2 ripe avocados, pitted and peeled
04 - 2 cups fresh spinach leaves
05 - 1 cup fresh basil leaves
06 - 2 cloves garlic
07 - 1/3 cup pine nuts or walnuts
08 - 1/2 cup grated Parmesan cheese
09 - 2 tbsp lemon juice
10 - 1/4 cup extra virgin olive oil
11 - Salt and freshly ground black pepper
→ Garnish
12 - Additional grated Parmesan cheese
13 - Fresh basil leaves
14 - Cracked black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - Combine avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil in a food processor or blender. Season with salt and pepper.
03 - Blend until smooth and creamy, scraping down the sides as needed. If mixture is too thick, add 1-2 tablespoons of pasta water to reach desired consistency.
04 - Toss the drained spaghetti with the pesto sauce, adding a splash of reserved pasta water as needed to coat the noodles evenly.
05 - Serve immediately, topped with extra Parmesan, fresh basil leaves, and cracked black pepper.
# Expert Tips:
01 -
- The avocado creates an incredibly silky texture that coats every strand of pasta perfectly
- It comes together in under 25 minutes but tastes like something from a fancy Italian restaurant
02 -
- The pesto will darken slightly as it sits. A little extra lemon juice helps maintain that bright green color.
- This sauce is best enjoyed immediately. The avocado can oxidize and turn brownish if stored too long.
03 -
- Double the pesto portion and freeze half in ice cube trays for quick future meals
- Toast your nuts in a dry pan until fragrant before blending. It adds a wonderful depth that most people can't quite identify but definitely notice.