Pin it The evening was humid, the kind of muggy July weather where cooking anything heavy feels like a mistake against my better judgment, I started making pesto anyway. My cousin had dropped off an armful of avocados from her backyard tree, and there were three sitting on the counter bordering on too ripe. Something about the way the basil smelled when I tore the leaves made me wonder what would happen if I just went for it. No cheese sauce, no roux, just tossing everything together and hoping for the best.
Last summer, my roommate walked in while I was blending the sauce and gave me this skeptical look. She stood watching as the bright green mixture whirled around, one eyebrow raised. By dinner time, she was scraping her bowl clean and asking if there were leftovers for lunch the next day. Now its the one thing she actually requests when friends come over.
Ingredients
- Pasta: Macaroni catches the sauce beautifully in those little curves, though any short pasta works if thats what you have
- Avocados: They must be perfectly ripe with a slight give when pressed, or the sauce wont achieve that lush consistency
- Fresh basil: The aroma alone is worth it and dried basil would completely miss the point here
- Garlic: Two cloves give it just enough bite without overwhelming the delicate flavors
- Extra virgin olive oil: This ties everything together and adds that fruity richness you cannot fake
- Parmesan cheese: Salty and nutty, it creates depth that balances the creaminess
- Lemon juice: Essential for brightness and keeps the avocado from oxidizing too quickly
- Milk: Just enough to make the sauce pourable without losing its velvety body
- Salt and black pepper: Simple seasonings that let the other ingredients shine
Instructions
- Get your pasta going:
- Bring a generous pot of salted water to a rolling boil and cook the macaroni until it still has some bite to it. Remember to save half a cup of the starchy cooking water before you drain, that liquid gold will save you later if the sauce needs loosening.
- Make the magic sauce:
- Toss those ripe avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor. Blend until it transforms into something silky and smooth, adding another splash of milk if it feels too thick.
- Bring it all together:
- Pour the drained pasta back into its warm pot and immediately add that gorgeous green sauce. Toss everything gently, adding the reserved pasta water a little at a time until the consistency coats every piece perfectly.
- Season and serve:
- Taste the pasta and adjust anything that needs tweaking, then dish it up right away while the sauce is still vibrant. A little extra Parmesan, fresh basil, or cracked pepper on top never hurt anybody.
Pin it My sister served this at her summer dinner party last month, and the conversation literally stopped when everyone took their first bite. Now half our friend group texts her for the recipe whenever avocados go on sale. There is something about that bright green color that makes people happy before they even taste it.
Making It Your Own
I have found that cherry tomatoes halved and scattered on top add this burst of acidity that cuts through the richness beautifully. Sometimes when I am feeling fancy, I will toast some pine nuts in a dry pan until golden and sprinkle them over for crunch.
The Vegan Switch
Nutritional yeast works surprisingly well in place of Parmesan if you are avoiding dairy, giving that same savory quality. Any unsweetened plant milk will do the job, though I have found oat milk creates the creamiest result.
Timing Everything Right
The trick is having your sauce ready the moment the pasta hits the colander. Once you start blending, move efficiently because avocado sauces do not improve with long exposure to air.
- Set out all your garnishes before you start cooking
- Warm your serving bowls in the oven if you want the pasta to stay hot longer
- Have your food processor assembled and ready to go
Pin it Hope this brings a little bright green joy to your table like it has to mine.
Recipe FAQs
- → Can I make this ahead of time?
This dish is best enjoyed fresh because avocado sauce may darken over time. However, you can prepare the sauce up to 2 hours in advance and store it covered with plastic wrap pressed directly onto the surface to minimize oxidation. Cook the pasta just before serving and combine.
- → How do I make this vegan?
Substitute dairy Parmesan with nutritional yeast and use unsweetened plant-based milk instead of dairy milk. This keeps the creamy texture while making it completely plant-based and still delicious.
- → What pasta works best?
Short pasta shapes like macaroni, penne, or fusilli work wonderfully because they hold the creamy sauce well. Use gluten-free certified pasta if needed for dietary restrictions.
- → Can I add vegetables to this?
Absolutely! Cherry tomatoes, roasted pine nuts, sautéed spinach, or sun-dried tomatoes add wonderful flavor and texture. Toss them in after combining the pasta with the sauce.
- → What if my sauce is too thick?
If the avocado pesto is thicker than desired, add more milk gradually while blending until you reach a silky consistency. You can also use reserved pasta water when tossing to loosen the sauce.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 1 day. The avocado sauce may oxidize and darken slightly, but it's still safe to eat. Reheat gently with a splash of milk if needed.