Ingredients
Avocado Pesto
- 5 cups fresh basil leaves
- ½ cup unsalted pistachios (or pine nuts, cashews, or walnuts)
- ½ cup olive oil
- ½ cup finely grated Parmesan cheese
- ½ avocado
Pasta
- 1 pound pasta (any shape) or gnocchi
- 1 teaspoon salt
Instructions
- Make the pesto. Add the fresh basil leaves, pistachios, and olive oil into the bowl of a food processor. Process on high until the nuts reach a texture resembling very coarse sand. Then add the finely grated Parmesan cheese and process again until fully incorporated. Finally, add the avocado and process until the mixture is completely combined into a creamy, vibrant green pesto.
- Cook the pasta. Fill a large pot with water, add the salt, and bring it to a rolling boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and return it to the pot to prepare for saucing.
- Sauce the pasta. Pour the prepared avocado pesto into the pot with the cooked pasta. Stir vigorously to coat all the pasta evenly with the sauce. If the pesto seems too thick or isn’t spreading easily, gradually add the reserved pasta water in ¼ cup increments to loosen the sauce, stirring thoroughly until you achieve a smooth, silky consistency that clings to the pasta.
Notes
- You can substitute pistachios with pine nuts, cashews, or walnuts based on preference or availability.
- The reserved pasta water helps to thin the pesto, ensuring it evenly coats the pasta without being too heavy.
- This pesto can be made ahead and stored in the fridge for up to 2 days; add fresh avocado just before serving for best taste and color.
- Use gluten-free pasta to make this dish gluten-free, if needed.
- For a vegan version, replace Parmesan cheese with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
