Avocado Spinach Basil Pesto Spaghetti (Printable Version)
Vibrant creamy avocado and spinach pesto tossed with al dente spaghetti for a nutritious Italian-inspired meal.
# What You 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 to taste
→ Garnish
12 - Additional grated Parmesan cheese
13 - Fresh basil leaves
14 - Cracked black pepper
# How To Make:
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 - While pasta cooks, place avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil in a food processor or blender. Season with salt and pepper.
03 - Process until smooth and creamy, scraping down sides as needed. If mixture is too thick, add 1-2 tablespoons pasta water to reach desired consistency.
04 - Toss drained spaghetti with pesto, adding splash of reserved pasta water as needed to coat noodles evenly.
05 - Plate immediately, topped with extra Parmesan, fresh basil leaves, and cracked black pepper.
# Expert Advice:
01 -
- The avocado creates the creamiest sauce without any heavy cream
- It comes together in under 25 minutes for those busy weeknight moments
- The vibrant green color makes even a regular Tuesday feel special
02 -
- Work quickly once the avocados are cut to prevent any browning
- The pasta water is your secret weapon for getting that glossy restaurant-style coating
03 -
- Toast your nuts in a dry pan for 2 minutes before blending for deeper flavor
- Let the pasta cool for just 30 seconds before tossing—the sauce clings better to warm pasta than piping hot