Avocado Pesto
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
634 kcal
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Course
Main Course
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Cuisine
American
Avocado Pesto
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Easy, healthy avocado pesto is perfect for pasta. Made with jalapeno for a little kick, this nut-free pesto is ready in less than 20 minutes!
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Ingredients
- 14 ounces rotini pasta or any kind of pasta you like
- 2 medium ripe avocados
- 2 cups arugula loosely packed
- 1 medium Jalapeno pepper cut into quarters (remove seeds and membrane for a mild pesto)
- ½ cup fresh cilantro leaves
- 2 cloves garlic
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese plus additional for serving (omit if vegan or to make dairy free)
- 2 pints cherry tomatoes halved
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Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to package directions. Drain, reserving 1 cup of the pasta water, then toss with a bit of olive oil to prevent sticking. Place in a large serving bowl.
- Scoop the avocado into the bowl of a food processor fitted with a steel blade. Add the arugula, jalapeño, cilantro, garlic, lime juice, salt, and pepper.
- Puree until smooth. Add the Parmesan cheese and puree again until incorporated. Taste and add additional salt and pepper as needed.
- Pour the avocado pesto over the pasta, then toss gently to combine. If the pasta seems too thick and sticky, add a bit of the reserved pasta water.
- Add the cherry tomatoes and toss to combine. Serve warm or at room temperature, topped with additional Parmesan as desired.
Notes
- TO STORE: Leftover pesto will keep in an airtight container in the refrigerator for up to 5 days. It may brown, but will still taste fresh and delicious.
- TO FREEZE: If you don't intend to use all the pesto at once, avocado pesto freezes like a dream since it prevents it from browning. Store in an airtight container in the freezer for up to 3 months. Defrost overnight in the fridge before adding to freshly cooked pasta.
Nutrition Information
Show Details
Serving
1(of 6)
Calories
634kcal
(32%)
Carbohydrates
95g
(32%)
Protein
22g
(44%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Cholesterol
11mg
(4%)
Potassium
1314mg
(38%)
Fiber
12g
(48%)
Sugar
10g
(20%)
Vitamin A
1828IU
(37%)
Vitamin C
74mg
(82%)
Calcium
219mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 634kcal | 32% |
| Carbohydrates | 95g | 32% |
| Protein | 22g | 44% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 11mg | 4% |
| Potassium | 1314mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 1828IU | 37% |
| Vitamin C | 74mg | 82% |
| Calcium | 219mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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