Ingredients
Scale
8 ounces dry pasta of choice
1 large ripe avocado (skin and seed removed)
2 tablespoons olive oil
1 and 1/2 cups basil (loosely packed)
1 cup frozen spinach (thawed; or use 2 cups fresh spinach)
3 cloves garlic (roughly chopped)
1/4 cup raw unsalted cashews
2 tablespoons lemon juice (from 1/2 large lemon)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
cherry tomatoes (for serving)
Instructions
- Cook pasta in salted boiling water according to package instructions until al dente.
- While pasta cooks, place avocado, olive oil, basil, spinach, garlic, cashews, lemon juice, salt, and pepper into a blender or food processor.
- Blend on high until the sauce is completely smooth and creamy, scraping down the sides as necessary.
- Drain the pasta, reserving a small amount of pasta water.
- Toss the hot pasta with the avocado pesto until evenly coated, adding pasta water if a thinner consistency is desired.
- Top with sliced cherry tomatoes and an extra drizzle of olive oil if desired. Serve immediately.
Notes
- To prevent browning, ensure you use fresh lemon juice.
- For an oil-free version, replace olive oil with 2 tablespoons of water.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Blending
- Cuisine: Italian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 416 kcal
- Sugar: 3 g
- Sodium: 328 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg