Avocado Pesto is a healthy pasta sauce you can whip up in minutes. Featuring fresh basil, lemon juice, and garlic, this recipe gets its creamy texture from avocado instead of using olive oil or pine nuts.
Add the basil, water, lemon juice, and garlic to a blender or food processor. Secure the lid and process until the mixture looks relatively smooth.
Next, add the avocado flesh, salt, and Parmesan cheese (if using) and blend again until smooth and creamy. Taste the sauce and add extra salt, if desired. I usually add an extra ¼ teaspoon of salt, but that can vary based on the size and flavor of the avocado each time.
Spoon the avocado pesto sauce over freshly cooked pasta and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 48 hours without browning too much, as long as you use the tips in the full post. (See the post above for tips on freezing, too.)
Notes
Nutrition information is for roughly a 1/2 cup of pesto sauce, assuming you get 2 cups from this batch in total and use the optional Parmesan cheese. This information is automatically calculated and is just an estimate, not a guarantee.Note: This recipe makes enough sauce for 1 pound of pasta, depending on how saucy you like the noodles to be. You may need to season with additional salt and pepper, depending on how salty the pasta is from the cooking water. Update Note: This recipe was updated in February 2024 to add the optional Parmesan cheese. If you prefer the original version, simply omit it!