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Avocado Pesto Pasta


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  • 1 pound dried linguine
  • 1 bunch basil leaves (about 2.5 ounces)
  • 1/2 cup pine nuts
  • 2 ripe avocados, pitted and peeled
  • 2 Tbsp. fresh lemon juice (about 1/2 of a lemon)
  • 3 garlic cloves
  • 1/2 cup olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup chopped sun-dried tomatoes (optional)*



Step 1

• In a large pot, bring water to a boil. Add the pasta and cook to package directions. While the pasta cooks, create the pesto by blending the basil, pine nuts, avocados, lemon juice, garlic, and olive oil in a food processor. Season with the salt and pepper.
• Drain the pasta. In a large serving bowl, toss the pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top the pasta with sun-dried tomatoes.

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