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Avocado Pesto Pasta
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Avocado Pesto Pasta

Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 282kcal
Author: Justin Coit


  • 12 oz uncooked pasta
  • 1 avocado
  • 1 cup fresh basil
  • 3 garlic cloves
  • ¼ cup pine nuts
  • 2 tbsp parmesan cheese grated (for vegan option, I use Go Veggie brand)
  • 4 tbsp extra virgin olive oil
  • 1 half lemon juiced
  • salt & pepper to taste
  • 1 cup cherry tomatoes halved


  • Bring a large pot of water to a boil and cook pasta according to package instructions. Once pasta is all cooked, drain and set aside.
  • Add in avocado, basil, garlic, pine nuts, cheese and lemon juice into a food processor and pulse on high speed a few times to break down ingredients. Then gradually pour in olive oil while running the food processor until the mixture is smooth and creamy.
  • In a large bowl, toss pasta, sauce and cherry tomatoes until everything is evenly coated.


Calories: 282kcal | Carbohydrates: 8g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 49mg | Potassium: 402mg | Fiber: 4g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg