Creamy Avocado Pesto

RECIPE TYPE Main Course
DIET Vegan
If you are anything like me, you can never eat too much avocado. Sliced, diced or mashed, I put the fruit in or on practically everything. That said, this was my first time putting it on pasta. I was a bit nervous at first. I didn’t want my avocado pesto to resemble guacamole on pasta. Luckily, it didn’t. It was creamy and full of flavor.
|Written February 6, 2013

INGREDIENTS

  • 4 servings pasta, linguini or spaghetti
  • ⅛ cup olive oil
  • ¼ cup pine nuts, chopped
  • Cilantro, chopped (for garnish)
SERVINGS4 servings
TOTAL TIME15minutes
PREP5minutes
COOK10minutes

Creamy Avocado Pesto Recipe Main

1

Cook pasta according to directions.

2

In a medium skillet, add just enough olive oil to coat the pan over a medium-high heat. When the oil has warmed, it will appear water-like and begin to shimmer.

3

Add the cherry tomatoes, let them cook for a few minutes so that they sear. Flip the tomatoes so they sear on the opposite side. When both sides are seared, remove them from the heat.

Pan Seared Cherry Tomatoes

4

Add the garlic to the food processor and mince it.

Avocado Pesto Made with Garlic, Avocados

5
6

Add in the remaining olive oil and the lime juice and mix well. Then add in the lime zest and avocado meat, puree until slightly chunky.

7

Toss the cooked pasta with the avocado sauce and the tomatoes.

Avocado Pasta with Seared Cherry Tomatoes

8

Chop the pine nuts and the cilantro separately to be used as garnish.

Chopped Pine Nuts

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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