why make this recipe
Homemade Avocado Pesto Pasta is a quick, healthy, and delicious meal perfect for busy weeknights. Using ripe avocados gives the pesto a creamy texture without the need for heavy cream or cheese. This dish is full of fresh flavors that come together in a matter of minutes. It’s a great way to enjoy a vegetarian meal that’s also packed with nutrients!
how to make Homemade Avocado Pesto Pasta
Ingredients:
- 12 ounces Spaghetti or your choice of pasta (Choose whole grain or gluten-free options if desired.)
- 2 medium Ripe avocados (Ensure they are ripe for the best flavor and smooth texture.)
- 1 cup Fresh basil leaves (Look for vibrant green leaves for the best flavor.)
- 2-3 cloves Garlic (Adjust based on your preference for garlic intensity.)
- 1 medium Lemon juice (Freshly squeezed is recommended for the best taste.)
- ½ cup Extra-virgin olive oil (Choose high-quality olive oil for enhanced flavor.)
- to taste Salt and pepper (Basic seasonings to elevate the flavors.)
- ¼ cup Grated Parmesan cheese (optional) (Use a halal-certified cheese if desired.)
Directions:
- Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente, about 8-10 minutes.
- While the pasta is cooking, prepare the avocado pesto. Cut the ripe avocados in half, remove the pit, and scoop the flesh into a food processor.
- Add the fresh basil leaves to the food processor with the avocados and pulse until the basil is roughly chopped.
- Peel the garlic cloves and add them to the food processor. Pulse again until the garlic is well incorporated.
- Squeeze in the juice of one fresh lemon and pulse to combine.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Season the avocado pesto with salt and pepper to taste and pulse to mix in the seasoning evenly.
- Once the pasta is cooked, reserve about a cup of the pasta cooking water, then drain the pasta in a colander.
- In the same pot, return the drained pasta and add the avocado pesto. Toss to coat each strand evenly, adding reserved pasta water as needed.
- Serve immediately while warm, garnished with additional basil leaves or a sprinkle of Parmesan cheese.
how to serve Homemade Avocado Pesto Pasta
Serve this pasta dish warm. You can garnish it with fresh basil leaves or a sprinkle of grated Parmesan cheese for added flavor. It pairs well with a light salad or crusty bread to soak up any remaining pesto.
how to store Homemade Avocado Pesto Pasta
You can store leftover Homemade Avocado Pesto Pasta in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat it on the stove or in the microwave. The pesto might brown slightly, but it will still taste great.
tips to make Homemade Avocado Pesto Pasta
- Make sure your avocados are ripe for the best flavor and creaminess.
- If you like a zesty kick, add more lemon juice or even a bit of lemon zest.
- You can adjust the amount of garlic based on your preference. For a milder taste, use just one clove.
- If the pesto is too thick, add more olive oil or reserved pasta water to thin it out.
variation
You can customize this recipe by adding vegetables like cherry tomatoes or spinach. You can also use a different type of pasta, such as penne or fettuccine, to switch things up.
FAQs
Q: Can I use frozen avocados for this recipe?
A: Yes, you can use frozen avocados. Just make sure to thaw them before use to get the best texture.
Q: Can I make this recipe vegan?
A: Yes, simply skip the Parmesan cheese or use a vegan substitute for a delicious dairy-free meal.
Q: How can I make this pesto last longer?
A: You can store the pesto in a jar and cover it with a thin layer of olive oil before sealing it to help prevent oxidation. This can extend its freshness for up to a week in the fridge.