Avocado Spinach Basil Pesto Spaghetti

The first time I made avocado pesto, my teenage brother took one look at the green sauce and made a face. Two bowls later, he was asking if I could make it again tomorrow. That's when I knew this wasn't just another pasta recipe.

Last summer, I served this at a dinner party where half the guests claimed they hated spinach. No one noticed the greens hiding in that vibrant, velvety sauce. Sometimes the best nutrition is the kind you don't have to talk anyone into eating.

Ingredients

• Spaghetti: 400 g (14 oz) works perfectly here, though any long pasta will catch that gorgeous sauce
• Ripe avocados: 2 avocados should yield perfectly to gentle pressure but not feel mushy
• Fresh spinach: 2 cups packed adds earthy depth without overpowering the basil
• Fresh basil: 1 cup provides that bright, aromatic signature we all love in pesto
• Garlic: 2 cloves gives a gentle warmth without being aggressive
• Pine nuts: 1/3 cup toasted lightly brings buttery richness, though walnuts work beautifully too
• Parmesan cheese: 1/2 cup grated adds salty umami that ties everything together
• Lemon juice: 2 tablespoons brightens the avocado and prevents any discoloration
• Extra virgin olive oil: 1/4 cup helps create that luxurious silky texture
• Salt and pepper: Essential for balancing all those rich elements

Instructions

Get your pasta water going first:

Bring a large pot of generously salted water to a boil and cook the spaghetti until al dente. Remember to reserve 1/2 cup of that starchy cooking water before draining.

Build your vibrant sauce base:

While the pasta bubbles away, toss the avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil into your food processor. Season with a generous pinch of salt and pepper.

Blend until velvet smooth:

Pulse and blend until everything transforms into a creamy, brilliant green sauce. Scrape down the sides once or twice to ensure all the leaves get fully incorporated.

Bring it all together:

Toss the hot, drained spaghetti with the pesto, adding splashes of that reserved pasta water until the sauce coats each strand beautifully and clings rather than slides off.

Finish with love:

Plate in warm bowls and shower with extra Parmesan, fresh basil leaves, and a crack of black pepper. Bring it to the table while the steam still rises.

Save to Pinterest

This became my go-to for those nights when I want something luxurious but need to be eating within 30 minutes. There's something deeply satisfying about transforming simple ingredients into something that feels this special.

Make It Your Way

I've discovered that swapping walnuts for pine nuts adds a lovely earthy note that holds up particularly well in winter. During summer, tossing in halved cherry tomatoes adds bursts of sweetness that play beautifully against the creamy sauce.

Perfect Pairings

A crisp Sauvignon Blanc cuts through the richness like magic. For a complete meal, I'll often serve this alongside a simple arugula salad dressed with nothing but lemon and olive oil.

Storage Solutions

This sauce is best enjoyed fresh, but if you have leftovers, press plastic wrap directly onto the surface to minimize browning. It keeps for about 24 hours in the refrigerator, though the vibrant green will deepen slightly.

• Never freeze avocado pesto, the texture changes completely
• Revive leftover sauce with a splash of warm water and quick whiz in the blender
• Bring refrigerated sauce to room temperature before tossing with hot pasta

Save to Pinterest

There's something about that first twirl of avocado-coated pasta that feels like a small act of self-care. I hope it brings you as much simple joy as it has brought me.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 24 hours in advance and store it in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface to prevent browning. Give it a quick stir before tossing with hot pasta.

→ How do I prevent the avocado pesto from turning brown?

The lemon juice in the pesto helps slow oxidation, but for best results, serve immediately after tossing. If storing, press plastic wrap directly onto the surface and add an extra squeeze of lemon juice before refrigerating.

→ What can I substitute for pine nuts?

Walnuts, cashews, or almonds work beautifully as alternatives. For a nut-free version, use sunflower seeds or pumpkin seeds for crunch. Toast them lightly before blending to enhance their flavor.

→ Is this suitable for meal prep?

The pesto stores well for 2-3 days, but for best results, store pasta and pesto separately. Reheat the pasta with a splash of water and toss with fresh pesto just before serving to maintain the creamy texture.

→ Can I use other pasta shapes?

Absolutely! Fusilli, penne, or rigatoni catch the creamy pesto beautifully in their ridges and curves. Short pasta shapes work especially well for this sauce and are easier to serve for gatherings.

→ How can I add more protein to this dish?

Grilled chicken strips, sautéed shrimp, or white beans make excellent protein additions. You can also stir in some ricotta cheese or serve alongside a poached egg for extra protein and richness.