Description
A creamy and vibrant Avocado Pesto recipe that combines ripe avocados, toasted pepitas or pine nuts, fresh basil, and Parmesan cheese to create a delicious, dairy-rich pesto sauce perfect for tossing with pasta or using as a spread. Ready in just 10 minutes, this pesto is a fresh twist on traditional basil pesto and ideal for quick weeknight meals.
Ingredients
For the Pesto
- ¼ cup pepitas (green pumpkin seeds) or pine nuts
- 2 large ripe avocados
- 2 ounces (¾ cup) finely-grated Parmesan cheese
- 2 medium cloves garlic, sliced into a few pieces
- 3 tablespoons lemon juice
- ¼ teaspoon fine salt, to taste
- ⅔ cup (1 ounce) lightly packed fresh basil leaves
Optional
- 8 to 16 ounces pasta (spaghetti or fusilli)
Instructions
- Cook the pasta (optional): Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about ¼ cup of the pasta cooking water before draining the pasta.
- Toast the pepitas or pine nuts: Pour the seeds or nuts into a small skillet and cook over medium-low heat, stirring frequently for 3 to 4 minutes until fragrant and lightly golden on the edges. Transfer to a bowl to cool.
- Prepare the pesto base: Pit and halve the avocados, scooping the flesh into a food processor bowl. Add grated Parmesan cheese, sliced garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as needed.
- Add basil and toasted seeds: Add the toasted pepitas or pine nuts and fresh basil leaves to the food processor. Pulse until the mixture is well blended and the seeds are broken down into tiny pieces. Taste and adjust salt if necessary.
- Toss pesto with pasta: Return drained pasta to the pot. Add the pesto and a splash of reserved pasta cooking water to loosen the sauce and help coat the noodles evenly. Toss gently to combine.
- Serve and store: Serve immediately for the best flavor and color. Store any leftover pesto in an airtight container with minimal air exposure in the refrigerator for up to 3 days. For leftovers, store pesto and pasta separately to maintain color and freshness.
Notes
- To prevent browning, press out air bubbles when storing pesto and keep it refrigerated.
- Use pasta cooking water to adjust the consistency of the pesto when tossing with pasta.
- This pesto is versatile and can be used as a spread or dip in addition to a pasta sauce.
- Toast pepitas or pine nuts carefully and do not leave unattended to avoid burning.
- If you prefer nut-free, substitute pepitas or omit the seeds altogether.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
