CREAMY AND DREAMY pasta made with nature’s finest ingredients to satisfy my pasta needs. After eating this stuff the only regret I have is not making more. 

This recipe has been hiding in my archives since late 2013. It had zero love and I totally get why. I make this frequently and even my picky best friend loves her some avocado pesto pasta. If you know Lindsey, her palate isn’t very forgiving so this not only shocked me, but herself. 

She called me up once trying to follow the recipe and was confused. I logged on, looked at the old blog post, and realized I had no idea what I was doing back in 2013. The recipe was scattered and listed in bullets throughout the post, and I actually had to sit and stare at one of the pictures for more than a minute to figure out what it was. If you’re a food blogger I’m sure you know what it’s like to back track to your first recipes and itch to recreate them. If one thing is for sure, I’ve learned a lot about food blogging since 2013. I’ve also learned that if I’m ever in a pinch for a homemade meal, this is the recipe.  

This is NOTHING more than boiling pasta and tossing it with a sauce made straight from your food processor. Yes that means technically you can have a homemade meal without any effort. 

The key ingredients to the sauce are avocado and basil pesto. The avocados give the sauce the rich and buttery consistency giving us that creamy sauce we all crave – think Alfredo. The pesto is there strictly for flavor. You can buy pre-made basil pesto or take full advantage of your neighbor’s never ending basil bush. To make pesto, just throw a handful of basil leaves in a food processor with a clove or two of garlic, a palm full of pine nuts, Parmesan cheese, and salt and pepper. Pulverize while drizzling in 1/4 c. of good olive oil or as much as you need to get a pesto like consistency. 

The pesto and the avocados combine to make a sauce that not only tastes but smells like a garlicky basil bash. Uh, can we have more garlicky basil bashes please?

Squeeze over a splash of fresh lemon, taste for salt and pepper, and add your garnishes as you please. Sometimes when making this I leave the pine nuts of out the pesto and use it as a garnish, other times I add Parmesan cheese, and some I just keep it light and eat it how it is. 

 You could also make this entirely vegan by leaving out the Parmesan cheese and buying egg-less pasta noodles. That means the only thing harmed while making this recipe is your dad for eating all the left overs. 

 Enjoy!