Avocado Basil Pesto Pasta

$- 2 ripe avocados - 1 cup fresh basil leaves - 2 cloves garlic - 1/4 cup pine nuts - 1/4 cup grated Parmesan cheese or nutritional yeast - 2 tablespoons lemon juice - 1/3 cup extra-virgin olive oil - Salt and pepper to taste - 12 ounces pasta (spaghetti or your choice) - Cherry tomatoes, halved - Extra basil leaves For this avocado basil pesto pasta, using fresh ingredients is key. The ripe avocados bring a creamy texture. Fresh basil adds a bright flavor that lifts the dish. Garlic gives a nice kick, while pine nuts offer a subtle nuttiness. The Parmesan cheese or nutritional yeast gives a savory depth. Next, you'll want pantry staples. Lemon juice brightens the pesto, while olive oil makes it silky. Salt and pepper enhance all the flavors. Your choice of pasta should be cooked to al dente for the best bite. Adding optional garnishes like cherry tomatoes and extra basil leaves makes the dish look lovely. They also add freshness. Each ingredient plays a role in creating a colorful and tasty meal. - Step 1: Boil pasta according to package instructions. Use a large pot of salted water. Cook until it is al dente, or firm to the bite. - Step 2: Reserve about 1 cup of pasta water before draining. This water helps adjust the sauce later. - Step 3: Combine the ripe avocados, fresh basil leaves, garlic, pine nuts, Parmesan cheese, and lemon juice in a food processor. Make sure to use fresh ingredients for the best taste. - Step 4: Gradually add olive oil while the processor runs. This helps create a smooth and creamy texture. If you want it thinner, add a little reserved pasta water. - Step 5: Toss the cooked pasta with the avocado basil pesto in a large pot. Make sure the pasta is well coated with the pesto. - Step 6: Adjust the texture with reserved pasta water as needed. If the sauce seems thick, add a splash of water until it reaches your desired consistency. To make the best avocado basil pesto, you need ripe avocados. Ripe avocados are soft and creamy. This creaminess makes the pesto smooth and rich. You can check if an avocado is ripe by gently pressing it. If it yields to pressure, it’s ready. For the right consistency, pulse the ingredients in a food processor. Start by blending the avocados, basil, garlic, pine nuts, and Parmesan cheese. Gradually drizzle in the olive oil while mixing. If the pesto is too thick, add a little pasta water. This will help you get a smooth and creamy sauce. Presentation plays a big role in serving your dish. Serve the pasta in a large bowl. Top it with a sprinkle of Parmesan cheese and a drizzle of olive oil. This adds flavor and looks great. For sides, consider fresh bread or a light salad. A simple arugula salad pairs well. It adds a nice crunch and balances the meal. You can also serve with grilled vegetables for extra flavor. If you want to save time, here are some tips. Use a blender instead of a food processor. A blender can mix the pesto quickly and smoothly. You can also prep the pesto ahead of time. Make the pesto a day before and store it in the fridge. This way, when it’s time to cook, you just need to boil the pasta. This cuts down your cooking time and helps on busy days. {{image_2}} You can make this dish vegan by swapping the Parmesan cheese for nutritional yeast. Nutritional yeast gives a cheesy flavor without dairy. Use it to keep the creamy texture of the pesto. For those who need gluten-free options, choose gluten-free pasta. Many brands offer great-tasting pasta made from rice or corn. They cook up nicely and hold the pesto well. Feel free to switch up the nuts in this recipe. Walnuts or almonds can work just as well as pine nuts. They add different flavors and textures to the pesto. You can also use different herbs. If you prefer, try parsley or cilantro instead of basil. Each herb brings a unique taste, giving the dish a fresh twist. If you like a bit of heat, add red pepper flakes to your pesto. This adds a spicy kick that pairs well with the creamy avocado. You can also brighten the flavor with citrus zest. Adding lemon or lime zest gives a fresh zing that complements the basil. This small change can elevate the dish to a whole new level. To store leftover pesto pasta, place it in an airtight container. This helps keep it fresh. You can keep it in the fridge for up to three days. The avocado may darken a bit, but it still tastes great. For freezing, separate the pesto from the cooked pasta. Place the pesto in a freezer-safe bag. You can freeze it for up to three months. For the pasta, store it in another container. When you’re ready to eat, thaw the pesto overnight in the fridge. Reheat the pasta in a pot with a splash of water. You can use leftover pasta in salads or casseroles. Toss it with fresh veggies for a new meal. To boost the flavor, add more olive oil or lemon juice. This will bring back the taste and freshness. Yes, you can use many types of pasta. Spaghetti is great, but you can try penne, fusilli, or even gluten-free pasta. Each shape holds the pesto differently, adding a fun twist to your dish. For a heartier meal, whole wheat pasta enhances nutrition and flavor. To make this pesto nut-free, skip the pine nuts. You can swap them with seeds like sunflower or pumpkin seeds. These seeds add good flavor and crunch. Another option is to use nutritional yeast for a cheesy taste without nuts. Avocado basil pesto is very healthy. Avocados are full of good fats that help your heart. They also give you fiber, which is great for digestion. Basil adds vitamins and minerals like vitamin K. Garlic has many health benefits too, helping to boost your immune system. This pesto gives you a balanced meal with many nutrients. This blog post covered how to make a delicious avocado basil pesto pasta. We went through the fresh ingredients you need and pantry staples to enhance flavor. I shared tips for cooking pasta, making the pesto, and combining both for a perfect dish. You learned about variations, storage, and some helpful FAQs. Pesto pasta is simple and full of flavor. With a few tweaks, you can customize it to fit any diet. Enjoy your cooking and make this dish your own!$

Discover a delicious twist on dinner with this Avocado Basil Pesto Pasta recipe! Made with creamy avocados, fresh basil, and garlic, this simple dish is perfect for a quick weeknight meal. Learn how to whip up this flavorful pasta topped with cherry tomatoes in just 25 minutes. Click to explore the full recipe and elevate your pasta game today! You won’t want to miss it!

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Ingredients

2 ripe avocados

1 cup fresh basil leaves

2 cloves garlic, peeled

1/4 cup pine nuts

1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)

2 tablespoons lemon juice

1/3 cup extra-virgin olive oil

Salt and pepper to taste

12 ounces pasta (spaghetti or your choice)

Cherry tomatoes, halved (for garnish)

Extra basil leaves (for garnish)

Instructions

Start by cooking the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.

While the pasta is cooking, prepare the avocado basil pesto. In a food processor, combine the ripe avocados, fresh basil leaves, garlic, pine nuts, Parmesan cheese, and lemon juice.

Pulse the ingredients together until well combined. Gradually drizzle in the olive oil while the processor is running, until the mixture is smooth and creamy. You can add a little reserved pasta water if you prefer a thinner consistency.

Season the pesto with salt and pepper to taste, adjusting as necessary.

Once the pasta is cooked and drained, return it to the pot and pour the avocado basil pesto over the hot pasta. Toss to combine thoroughly, adding more reserved pasta water if needed for desired consistency.

Serve the pasta warm, garnished with halved cherry tomatoes and extra basil leaves for a fresh touch.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

- Presentation Tips: Serve in a large bowl with a sprinkle of Parmesan cheese on top and a drizzle of olive oil for added flavor.