Pin It The first time I made this, my roommate actually stopped mid-bite to ask what was in the sauce. She couldn't believe something this creamy didn't involve a single pat of butter or heavy cream. Now it's our go-to when we want something indulgent that won't leave us feeling weighed down.
Last summer, I served this at a dinner party where two guests were convinced they hated avocado. They went back for seconds and actually argued over who got the last serving. Sometimes the most unexpected ingredients become the ones people can't stop talking about.
Ingredients
- 350 g macaroni or short pasta: The nooks and crannies catch every bit of that luscious sauce
- 2 ripe avocados: Choose ones that yield slightly to gentle pressure for the creamiest texture
- 40 g fresh basil leaves: Pack them loosely and don't be shy with this aromatic herb
- 2 cloves garlic: Fresh garlic makes all the difference here
- 60 ml extra virgin olive oil: This helps achieve that silky smooth consistency
- 30 g grated Parmesan cheese: Adds a savory depth that balances the richness
- 2 tbsp lemon juice: Brightens everything and keeps the avocado vibrant
- 60 ml milk: Use whatever you have on hand, dairy or plant-based both work beautifully
- Salt and black pepper: Essential for bringing all the flavors together
Instructions
- Get your pasta going:
- Bring a large pot of salted water to boil and cook the macaroni until al dente. Remember to reserve that half cup of pasta water before draining, it's liquid gold.
- Blend up the magic sauce:
- Toss avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt and pepper into your food processor. Blend until you have something silky and gorgeous, adding a splash more milk if it needs help getting there.
- Bring it all together:
- Return the drained pasta to its pot and pour that gorgeous green sauce over it. Toss gently, adding pasta water a little at a time until it's perfectly coated and creamy.
- Finish with flair:
- Taste and adjust the seasoning, then serve right away with extra Parmesan, fresh basil and cracked pepper scattered on top.
Pin It My niece now requests this every time she visits. She calls it 'the green pasta' and gets suspiciously quiet while eating, which I consider the highest compliment from a seven-year-old.
Making It Your Own
I've discovered this base sauce plays nicely with so many additions. Sometimes I throw in handfuls of baby spinach while blending, which makes it even more vibrant and nutritious without changing the flavor much. Other times roasted cherry tomatoes or sautéed mushrooms find their way into the bowl.
Vegan Made Simple
When my plant-based friends come over, nutritional yeast steps in beautifully for the Parmesan. The sauce still has that cheesy, savory quality everyone loves. Use your favorite unsweetened plant milk and nobody will miss a thing.
Timing Is Everything
Here's something I learned through slightly sad experience, have all your sauce ingredients ready before the pasta water boils. The sauce comes together so quickly that you want it waiting for the pasta, not the other way around. A minute too long and that bright green can start looking a bit tired.
- Set out all ingredients before turning on the stove
- Warm your serving bowls in the oven while you cook
- Have garnishes prepped and ready to scatter
Pin It There's something so satisfying about turning simple ingredients into something this special. Hope it becomes a staple in your kitchen too.
Recipe FAQs
- → Can I prepare the avocado pesto sauce ahead of time?
Avocado pesto is best used immediately to prevent browning and oxidation. However, you can prepare it up to 2 hours before serving if you press plastic wrap directly onto the surface to minimize air exposure. Add a squeeze of lemon juice beforehand for extra protection.
- → What pasta shapes work best with this sauce?
Short tubular pastas like macaroni, penne, or rigatoni work excellently as the creamy pesto clings well to their ridges. Avoid thin long pastas like spaghetti, which won't hold the thick sauce effectively.
- → How do I achieve the perfect sauce consistency?
The reserved pasta water is your secret weapon. Add it gradually while tossing until the sauce reaches a silky coating consistency that lightly glazes each piece of pasta. The starch in pasta water naturally thickens and helps sauce adhere.
- → What are good additions to enhance flavor and texture?
Cherry tomatoes add brightness, toasted pine nuts provide crunch, sautéed spinach increases nutrition, or crispy breadcrumbs offer textural contrast. Red pepper flakes bring subtle heat if desired.
- → How do I make this completely dairy-free?
Replace Parmesan with nutritional yeast for umami depth and use unsweetened plant-based milk like oat or almond. The dish remains equally creamy and satisfying while accommodating vegan and dairy-free preferences.
- → Why does my avocado pesto taste bitter?
Overprocessing or using older basil can cause bitterness. Blend just until smooth—avoid over-mixing. Use fresh, vibrant basil leaves and blend gently with pulse function. Lemon juice and quality olive oil balance flavors naturally.