Ingredients
Pasta
- 12 ounces pasta of choice (gluten free recommended)
Avocado Pesto Sauce
- 2 large ripe avocados
- 1/4 cup olive oil
- 1/4 cup vegetable broth
- 1/2 cup packed fresh basil leaves
- 5 cloves garlic
- 2 tablespoons lemon juice (about 1 lemon)
- 1/4 cup cashew parmesan
- 1/2 to 1 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (Optional)
- Fresh chopped basil
- Red pepper flakes
- Additional cashew parmesan
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Blend sauce: While the pasta is cooking, combine the avocados, olive oil, vegetable broth, fresh basil, garlic cloves, lemon juice, cashew parmesan, salt, and pepper in a food processor or high speed blender. Process until the mixture is smooth and creamy.
- Taste and adjust: Taste the avocado pesto and adjust the seasonings as needed, adding more salt, pepper, or lemon juice to suit your preference.
- Combine and serve: Toss the cooked pasta with the avocado pesto sauce until evenly coated. Serve immediately garnished with fresh chopped basil, red pepper flakes for a kick, and a sprinkle of cashew parmesan for extra flavor.
Notes
- Use ripe avocados for a creamy sauce without bitterness.
- The lemon juice in the recipe is from one lemon; don’t add the whole lemon to the blender—just the juice.
- The cashew parmesan adds a cheesy flavor but can be omitted or replaced with nutritional yeast for a nut-free alternative.
- This recipe is best served fresh as the avocado sauce can discolor if stored for too long.
- Feel free to substitute the pasta with any gluten-free or whole grain variety as desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
