The Avocado and Basil Pesto is a light and tasty no-cook sauce, ready in just 10 minutes, the perfect dish during the workweek when time is tight.
It’s made with a few simple ingredients: ripe avocado, basil, toasted pine nuts, Parmesan, pecorino, and lemon juice, absolutely perfect for dressing a plate of hot pasta.
An incredibly creamy dressing without added cream that perfectly coats the pasta with its rich and enveloping flavor.
This recipe is born from the union of Guacamole and Genoese Basil Pesto, two flavors that blend perfectly to create a simple, quick, and nutritious dish.
An incredibly easy recipe that can be made in less than 5 minutes: just put all the ingredients in the mixer or blender while the pasta cooks, and in just 10 minutes you will have prepared a complete, healthy, and tasty dish.
Furthermore, the Avocado and Pesto Sauce can also be used as an accompaniment to grilled fish or meat dishes, vegetables, or even spread on a slice of toasted bread.
A recipe suitable even for those who are not experienced in cooking because it presents no difficulty, the only precaution is to use this Avocado Pesto immediately after preparing it as it oxidizes quickly and risks turning dark if left in the air for too long: the taste does not change, but the appearance is definitely better.
Try it and you will see that you will love this pasta with Avocado and Basil Pesto.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 662.32 (Kcal)
- Carbohydrates 36.74 (g) of which sugars 1.55 (g)
- Proteins 17.92 (g)
- Fat 52.01 (g) of which saturated 11.57 (g)of which unsaturated 16.93 (g)
- Fibers 7.51 (g)
- Sodium 1,367.42 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.7 oz pasta
- grated Parmesan (optional)
- pine nuts (toasted optional)
- 10.6 oz avocado (the pulp)
- 0.5 cup extra virgin olive oil
- 0.6 cup grated Parmesan
- 1.4 oz pecorino romano
- 2 tbsp lemon juice
- 1 tsp salt
- 2.8 oz basil
- 1.4 oz pine nuts
- 1 pinch black pepper (optional)
- 1 clove garlic
Tools
- Mixer
- Pot
Steps
Bring a large pot of salted water to a boil.
Cut the avocado in half, remove the pit, and scoop out the flesh (you need about 10.6 oz of pulp). Put it in the mixer with garlic, lemon juice, 1 teaspoon of salt, and ½ teaspoon of pepper. Blend for 1 minute. Add the Parmesan, pecorino, pine nuts, and basil and blend again. With the mixer running, drizzle in the oil until you achieve a well-blended mixture.
As soon as the water boils, cook the pasta al dente (follow the package directions for timing). Drain it, saving half a cup of cooking water. Transfer the Avocado and Basil Pesto to a large bowl and add the pasta along with 2 tablespoons of cooking water. Stir until the pasta is well coated. If the sauce seems too thick and concentrated, add another tablespoon of water if necessary. Serve immediately with grated cheese or toasted pine nuts if desired.
You can enrich the dish by adding cherry tomatoes and Parmesan shavings.
NOTES
AVOCADO Choose a ripe fruit otherwise it will not have the right consistency for the preparation of the pesto. Being a fruit that contains vegetable fats, feel free to reduce the amount of olive oil indicated in the recipe and replace it with water or vegetable broth to dilute the basil and avocado pesto to the desired consistency.
STORAGE
Avocado oxidizes very easily, turning brown; therefore, all recipes prepared with this ingredient should be consumed as soon as prepared. Lemon juice can help slow this process. You can still store this Avocado Pesto in the fridge in a tightly closed jar for up to 2 days. I recommend covering the pesto with a thin layer of olive oil before closing the jar to avoid air passing and oxidizing it.
FAQ (Questions and Answers)
Why has the basil and avocado pesto turned brown?
Don’t be surprised if your basil and avocado pesto turns brown. It happens when exposed to air and oxidation occurs, but it’s still good.
Why should basil and avocado pesto not be heated?
Basil and avocado pesto is meant to be a raw sauce to preserve the freshness of the ingredients.
What pairs well besides pasta with avocado and basil pesto?
You can serve it as a side to grilled meat, fish, or vegetable dishes.
