Avocado pesto is SO much creamier than a normal pesto but packed with just as much flavor! This vegan avocado pesto pasta combines 5 different plants, including basil and cilantro for extra freshness. It's the ultimate quick dinner recipe that gets on the table in just 15 minutes!
Why you'll love this recipe
- What I love most about this recipe is that you can make it with whatever equipment you have at home! The quickest and easiest way to make is by using a food processor or a personal blender. However, you can also make it with an immersion blender or simply with a knife and fork.
- Let's be real, this avocado pesto recipe is far from a traditional pesto. It has no parmesan cheese and is not made with a pestle in a mortar. But the addition of avocado adds an unmatched creamy texture that makes me crave this dish several times a month!
- The reason I'm calling it a pesto is because it does contain some key ingredients that you also find in a pesto: pine nuts, basil, and fresh lemon juice.
- It's a meal the whole family will enjoy. And if someone doesn't like cilantro, simply replace it with more basil.
Key ingredients and substitutions
- Ripe avocado: These make the basis of this recipe. Make sure to choose ripe avocados that will blend easily. Overall, they should be firm but soft when you press them with your thumb.
- Fresh basil and cilantro: These two herbs give the pesto its distinctive flavor.
- Lemon juice: For some tang!
- Pine nuts: To add texture.
- Salt: A good pinch of salt is key in this recipe. Also don't forget to add sea salt to the water in which you boil the pasta.
- Spices: Ground coriander and garlic powder enhance the flavor of the pesto but are completely optional.
Elo's tips
- Use pasta water! If you're making the pesto while you're cooking the pasta, use some of the pasta water for blending. It contains natural starches that help the pesto cling to the pasta.
- Eat the pasta cold. I love pouring this avocado pesto on a cold pasta salad during summer.
- If you don't have a blender, mash the avocado flesh with a fork. Finely chop the pine nuts and herbs with a knife, then combine them with the rest of the ingredients. The pesto will be chunkier but just as delicious.
How to make avocado pesto
- Step 1: Crush the pine nuts. Add them to a food processor fitted with an S-blade (or to a blender): Blitz until finely crushed.
- Step 2: Remove the thick stems from the basil and cilantro. Wash the leaves.
- Step 3: Prep the avocado. Cut it in half and remove the pit. Score the flesh crosswise with a paring knife and scoop it out with a spoon.
- Step 4: Blend. Add the avocado, fresh herbs, lemon juice, ground coriander (if using), garlic powder, salt, and water to the food processor (or blender) and blend until it reaches a creamy consistency. Toss it with the hot pasta and serve right away.
How to store avocado pesto?
If you're making this pesto recipe ahead of time, you can transfer it to a lidded jar and add a thin layer of extra-virgin olive oil on top of the pesto. This limits oxidation and keeps the pesto fresh in the refrigerator for 3 days.
Serving suggestions
- Chickpea pasta: For some extra protein, serve the avocado pesto over chickpea pasta, which contains 25 grams of plant protein/100g. Plus, it's naturally gluten-free.
- Zucchini noodles (or zoodles): This pesto pairs incredibly well with raw zoodles for a light summer meal. You can easily make them with a spiralizer or julienne peeler.
- Roasted cherry tomatoes: Cut some cherry tomatoes in half and roast them in a pan with olive oil until they fall apart. It makes a great addition to this avocado pasta.
- Baby spinach: Just like the cherry tomatoes, sauté them in olive oil until wilted and toss with the pasta.
- Arugula: For some extra greens, simply add a handful of arugula.
- Vegan parmesan cheese: There's no parmesan cheese in the pesto as it's vegan but feel free to top the pasta with nutritional yeast "parmesan" for that cheesy flavor.
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The recipe
Super Creamy Vegan Avocado Pesto
This incredibly creamy vegan avocado pesto with basil and cilantro comes together in a food processor and makes a quick vegan dinner.
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Review
Servings: 4
Ingredients
- 4 servings of pasta use chickpea pasta for extra protein
- 1 bunch (20 g) fresh basil
- 1 bunch (20 g) fresh cilantro
- ½ cup (75 g) pine nuts or cashews
- 2 medium ripe avocados
- Juice of 1 lemon
- ½ teaspoon ground coriander optional
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ⅓ cup (80 ml) water
Instructions
- Pasta: Cook the pasta according to package directions.
Herbs: Wash the basil and cilantro and remove thicker stems.
Nuts: Crush the pine nuts in a food processor or with a knife.
Blend: Add the basil, cilantro, avocado flesh, lemon juice, ground coriander (if using), garlic powder, salt, and water to the food processor (or to a bowl if using an immersion blender). Blend until smooth.
Serve: Drain the cooked pasta and add it back to the pot. Stir in the avocado sauce. Serve with more basil and cilantro.
Nutrition
Calories: 553kcal | Carbohydrates: 69g | Protein: 12g | Fat: 29g | Saturated Fat: 4g | Fiber: 9g | Sugar: 1g
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