Creamy Avocado Pesto Mac (Print View)

A vibrant fusion of creamy avocado and basil pesto tossed with tender pasta for a flavorful, nutritious meal ready in 30 minutes.

# Components:

→ Pasta

01 - 12 oz macaroni or short pasta
02 - 1 teaspoon salt for pasta water

→ Avocado Pesto Sauce

03 - 2 ripe avocados, peeled and pitted
04 - 1 cup fresh basil leaves, loosely packed
05 - 2 cloves garlic
06 - 1/4 cup extra virgin olive oil
07 - 1/4 cup grated Parmesan cheese
08 - 2 tablespoons fresh lemon juice
09 - 1/4 cup milk, dairy or unsweetened plant-based
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Garnish

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

# Method:

01 - Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain in a colander.
02 - While pasta cooks, combine avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and black pepper in a food processor or blender. Blend until smooth and creamy. Add additional milk as needed to achieve a silky sauce consistency.
03 - Return drained pasta to the pot. Pour avocado pesto sauce over pasta and toss gently to coat evenly. Gradually add reserved pasta water in small amounts to loosen sauce to desired consistency.
04 - Taste and adjust seasoning as needed. Transfer to serving bowls immediately and garnish with extra Parmesan cheese, fresh basil leaves, and cracked black pepper.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you put in twice the effort.
  • The avocado makes everything silky without needing heavy cream or a roux.
  • Leftovers reheat surprisingly well if you stash them right away in an airtight container.
  • You can sneak in greens or veggies without anyone complaining.
02 -
  • If you skip reserving pasta water, you'll end up with a sauce that seizes up and clings in sad clumps instead of coating smoothly.
  • Avocado oxidizes fast, so make this right before you plan to eat it or the color will dull and the flavor will fade.
  • Don't blend the pesto on high for too long or the basil will turn bitter and the whole thing will taste grassy.
03 -
  • Blend a handful of baby spinach into the pesto if you want to boost the green color without changing the flavor much.
  • If the sauce tastes flat, it probably needs more salt or another squeeze of lemon, avocado mutes flavors so be bold.
  • Use warm milk instead of cold when blending, it helps the sauce stay smooth when you toss it with hot pasta.
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