Amazing Avocado Pesto Pasta
User Reviews
5
Amazing Avocado Pesto Pasta
Description
The Amazing Avocado Pesto Pasta starts by cooking pasta to al dente. In a food processor, pistachios are pulsed first to break down nuts into small pieces, then ripe avocado, fresh basil leaves, garlic cloves, and cumin are blended together. Olive oil is gradually added to form a smooth pesto. Salt and black pepper are adjusted to taste.
The pesto combines the creaminess and mild flavor of avocado with the vibrant aroma of basil and the warmth of cumin. Pistachios add a distinct nuttiness that stands out compared to traditional pine nut pesto. Mixing the pesto with the hot pasta and reserved pasta water melts the sauce into a creamy coating with a fresh lemon squeeze enhancing brightness.
Served warm, this pesto pasta functions as a light but flavorful main or side dish. The mixture of textures and fresh ingredients gives depth without heaviness. Cooking tips include using water or broth as an oil alternative, making a pasta salad by cooling before mixing, and adjusting consistency based on intended use such as dipping or drizzling.
Growing basil and storing it properly helps maintain fresh ingredients. The recipe leverages readily available vegetables, nuts, and spices to make a unique, homemade pesto variation.
Ingredients
- 1 cup pistachios walnuts will work too
- 2 large avocado very ripe
- 2 ounces basil leaves fresh
- 4 garlic cloves
- 1 teaspoon cumin
- ⅛ cup olive oil
- salt to taste
- black pepper to taste
- pasta of your choice
- ¼ lemon fresh
Instructions
- In a medium pot over medium-high heat, cook the pasta according to the directions on the package.
- While the pasta cooks, add the pistachios to the bowl of a food processor or high-powered blender and pulse until the nuts are broken down.
- Add the avocados, basil, garlic, cumin to the bowl of the processor and wiz it on high. While the pesto is forming, slowly add the oil to the mix. Stop and scrape down the sides and taste. Add any salt or pepper at this time.
- Drain your pasta, reserving 1 cup of the pasta water. Add the pasta and pesto in a large mixing bowl and toss around. Use the pasta water to thin out the pesto and a drizzle of fresh lemon juice, a little more salt and pepper to top it off.
Notes
- Fresh basil can be grown for economical and readily available leaves, ensuring freshness.
- For an oil-free version, substitute olive oil with water or vegetable broth to adjust consistency.
- Cook pasta in advance and let cool to create a pasta salad with this pesto, adding other veggies if desired.
- Adjust the pesto thickness by adding more water or broth depending on whether it’s used for dipping or drizzling over pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 36g | 55% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 22g | 110% |
| Sodium | 20mg | 1% |
| Potassium | 902mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 4g | 8% |
| Vitamin A | 1029IU | 21% |
| Vitamin C | 17mg | 19% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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