Quick, creamy avocado and basil pesto tossed with spaghetti for a bright no-cook pasta, ready in 20 minutes.
# Ingredient List:
→ Pasta
01 - 12 oz spaghetti or linguine, regular or gluten-free
→ Avocado pesto sauce
02 - 2 ripe avocados, peeled and pitted
03 - 1 cup fresh basil leaves, packed
04 - 1/3 cup pine nuts (substitute walnuts or almonds if preferred)
05 - 2 garlic cloves, peeled
06 - 1/3 cup freshly grated Parmesan
07 - 2 tablespoons fresh lemon juice (about 1/2 lemon)
08 - 1/4 cup extra-virgin olive oil
09 - Kosher salt and freshly ground black pepper, to taste
→ To serve
10 - Additional freshly grated Parmesan, for garnish
11 - Fresh basil leaves, for garnish (optional)
12 - Finely grated lemon zest, optional
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the cooking water, then drain the pasta in a colander.
02 - While the pasta cooks, place avocados, basil, pine nuts, garlic, Parmesan, lemon juice, and olive oil in a food processor or high‑speed blender. Process until smooth and creamy, scraping down the sides as needed. Season with salt and freshly ground black pepper to taste.
03 - Return the drained pasta to the warm pot. Add the avocado pesto and 1 to 4 tablespoons of the reserved pasta water, then toss gently to coat evenly. Add additional reserved water by tablespoonfuls until the sauce reaches the desired creaminess and the pasta is evenly coated.
04 - Divide the pasta among bowls and finish with extra Parmesan, basil leaves, and a sprinkling of lemon zest if desired. Serve immediately for best texture and color.
