Avocado Spinach Basil Pesto (Printable version)

Creamy avocado-basil pesto coats al dente spaghetti with fresh spinach for a vibrant, nutritious pasta ready in 25 minutes.

# Ingredient List:

→ Pasta

01 - 14 oz spaghetti
02 - Salt, for boiling water

→ Pesto

03 - 2 ripe avocados, pitted and peeled
04 - 2 cups fresh spinach leaves
05 - 1 cup fresh basil leaves
06 - 2 cloves garlic
07 - 1/3 cup pine nuts (or walnuts for variation)
08 - 1/2 cup grated Parmesan cheese
09 - 2 tbsp lemon juice (about 1/2 lemon)
10 - 1/4 cup extra virgin olive oil
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Additional Parmesan cheese, grated
13 - Fresh basil leaves
14 - Cracked black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the spaghetti.
02 - While the pasta cooks, combine avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil in a food processor or blender. Season with salt and pepper.
03 - Blend until smooth and creamy, scraping down the sides as needed. If the mixture is too thick, add 1–2 tablespoons of pasta water to reach your desired consistency.
04 - Toss the drained spaghetti with the pesto, adding a splash of reserved pasta water as needed to coat the noodles evenly.
05 - Serve immediately, garnished with extra Parmesan, fresh basil leaves, and a sprinkle of cracked black pepper.

# Expert Suggestions:

01 -
  • The avocado creates an impossibly silky sauce that clings to every strand of spaghetti
  • You get a massive dose of greens without tasting like youre eating a salad
  • It comes together in under 25 minutes but tastes like you spent hours simmering sauce
  • The leftovers keep beautifully for lunch the next day
02 -
  • The pesto thickens quickly as it sits, so always reserve that pasta water for thinning
  • Blend the lemon juice immediately with the avocados to prevent any browning
  • If your avocados arent perfectly ripe, the sauce will have a slightly grainy texture
  • This sauce is best used immediately rather than stored
03 -
  • Use room temperature avocados for the smoothest blending
  • Toast your nuts in advance for a deeper, nuttier flavor

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