Homemade Avocado Pesto Pasta for a Fresh Weeknight Meal
A creamy avocado pesto pasta that is quick to prepare and packed with flavor, perfect for busy weeknights.
Servings: 4 servings
Equipment
- Large Pot
- Food Processor
- Colander
Ingredients
Pasta
- 12 ounces Spaghetti or your choice of pasta Choose whole grain or gluten-free options if desired.
Pesto Ingredients
- 2 medium Ripe avocados Ensure they are ripe for the best flavor and smooth texture.
- 1 cup Fresh basil leaves Look for vibrant green leaves for the best flavor.
- 2-3 cloves Garlic Adjust based on your preference for garlic intensity.
- 1 medium Lemon juice Freshly squeezed is recommended for the best taste.
- ½ cup Extra-virgin olive oil Choose high-quality olive oil for enhanced flavor.
- to taste Salt and pepper Basic seasonings to elevate the flavors.
- ¼ cup Grated Parmesan cheese (optional) Use a halal-certified cheese if desired.
Instructions
- Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente, about 8-10 minutes.
- While the pasta is cooking, prepare the avocado pesto. Cut the ripe avocados in half, remove the pit, and scoop the flesh into a food processor.
- Add the fresh basil leaves to the food processor with the avocados and pulse until the basil is roughly chopped.
- Peel the garlic cloves and add them to the food processor. Pulse again until the garlic is well incorporated.
- Squeeze in the juice of one fresh lemon and pulse to combine.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Season the avocado pesto with salt and pepper to taste and pulse to mix in the seasoning evenly.
- Once the pasta is cooked, reserve about a cup of the pasta cooking water, then drain the pasta in a colander.
- In the same pot, return the drained pasta and add the avocado pesto. Toss to coat each strand evenly, adding reserved pasta water as needed.
- Serve immediately while warm, garnished with additional basil leaves or a sprinkle of Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little olive oil or pasta water to restore creaminess.