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avocado pesto pasta on pink and blue plates

Avocado pesto

Ripe avocados blended with basil, garlic and pine nuts make the most incredible, creamy avocado pesto. Perfect with pasta.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Cuisine Italian
Servings 4
Calories 331 kcal

Equipment

Ingredients
  

  • 2 ripe avocados
  • 30 g pine nuts
  • ½ lemon juiced
  • Small handful basil leaves
  • 1 clove garlic crushed
  • 2 tablespoons nutritional yeast or parmesan cheese or vegan or vegetarian alternative
  • 50 ml olive oil
  • Salt and pepper to taste, optional

To serve

  • Pasta

Instructions
 

  • Place all the ingredients into a blender or food processor.
  • Blend until smooth, stopping to scrape the sides down once or twice.
  • Add salt and black pepper to taste (if using) and pulse again.
  • Stir through cooked pasta and heat gently to warm through, stirring often.

Notes

  1. Best eaten fresh as avocado turns brown quickly.
  2. Not suitable for freezing.
  3. If serving to a baby or young child omit the salt.
  4. Nutritional information is approximate and intended as a guide only. It doesn't include the pasta.

Nutrition

Calories: 331kcalCarbohydrates: 13gProtein: 5gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gSodium: 8mgPotassium: 630mgFiber: 8gSugar: 1gVitamin A: 152IUVitamin C: 18mgCalcium: 18mgIron: 1mg
Keyword avocado pesto
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