Avocado Spinach Basil Pesto Spaghetti

I first threw this together on a Tuesday night when I had three avocados ripening faster than I could eat them and a serious craving for something green and comforting. The way the creamy avocado melts into hot pasta, coating each strand in this velvety emerald sauce, still feels like a small miracle every time I make it.

My roommate walked into the kitchen last week and immediately asked what smelled so incredible she could practically taste it from the hallway. We ended up eating straight from the pot standing at the counter, which is honestly the best way to enjoy pasta anyway.

Ingredients

• Spaghetti (400 g): The thin strands catch the creamy pesto beautifully, though linguine works just as well if that is what you have
• Avocados (2 ripe): They should yield slightly to gentle pressure and create that incredible silky texture when blended
• Fresh spinach (2 cups): Adds a mild earthiness and boosts the nutrition without overpowering the basil
• Fresh basil (1 cup): The aromatic backbone that makes this taste like proper pesto
• Garlic (2 cloves): Use fresh cloves rather than jarred minced for the best punch
• Pine nuts (1/3 cup): Toast them lightly in a dry pan first if you want to deepen their nutty flavor
• Parmesan cheese (1/2 cup grated): The salty umami note that ties everything together
• Lemon juice (2 tbsp): Essential for brightness and keeping that avocado color vibrant
• Extra virgin olive oil (1/4 cup): Helps the sauce cling to every strand of pasta
• Salt and pepper: Season generously since the pasta water is your only chance to salt the noodles themselves

Instructions

Get your pasta water going:

Bring a large pot of water to boil and salt it generously until it tastes like the sea

Cook the spaghetti:

Add the pasta and cook until al dente, then scoop out 1/2 cup of the starchy cooking water before draining

Make the magic sauce:

Combine avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil in your food processor

Blend it up:

Process until completely smooth, scraping down the sides and adding a splash of pasta water if it seems too thick

Bring it together:

Toss the hot spaghetti with the pesto, adding more reserved pasta water as needed until everything is glossy and coated

Finish with flourish:

Top with extra Parmesan, fresh basil leaves, and cracked black pepper right before serving

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This has become my go to for dinner guests because it looks impressive but actually requires zero stress. People always assume it took hours to perfect when really it is just throwing ingredients in a blender and boiling water.

Make It Your Own

Sometimes I swap in walnuts or cashews for the pine nuts depending what is in my pantry, and honestly the variation keeps things interesting. During summer I will toss in halved cherry tomatoes that burst slightly when they hit the hot pasta.

Perfect Pairings

A crisp white wine like Sauvignon Blanc cuts through the richness beautifully, and a simple arugula salad with lemon vinaigrette on the side balances out the meal. I have also served this alongside grilled chicken for friends who wanted extra protein.

Storage and Make Ahead Tips

While the pesto is best fresh, you can prep all your ingredients beforehand to make weeknight cooking lightning fast. The avocados and lemon are what keep this from being a true make ahead dish.

• Measure out all your mise en place the night before for even faster assembly
• Toasted nuts stay fresh for weeks in an airtight container in the freezer
• If you must store leftover sauce, freeze it immediately rather than refrigerating

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There is something deeply satisfying about turning a handful of simple ingredients into something so vibrant and comforting.

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 plastic wrap directly onto the surface to prevent browning. The avocado may oxidize slightly, but tossing it with hot pasta and lemon juice helps maintain the vibrant green color.

→ What can I use instead of pine nuts?

Walnuts, cashews, or almonds work beautifully as alternatives. For a nut-free version, swap in sunflower seeds or pumpkin seeds. Each option brings its own subtle flavor profile while maintaining that essential creamy texture.

→ How do I prevent the avocado from turning brown?

The lemon juice in this recipe naturally helps prevent oxidation. Additionally, blending the avocado immediately after cutting and storing any leftovers with plastic wrap pressed directly on the surface minimizes exposure to air. The pesto's vibrant green color typically stays fresh for 1-2 days when properly stored.

→ Is this dish suitable for meal prep?

While best enjoyed fresh, you can prep components separately. Store the pesto in an airtight container and keep cooked pasta in the fridge. Reheat the pasta with a splash of water, then toss with the pesto just before serving. The texture remains excellent for up to 2 days.

→ Can I use other pasta shapes?

Absolutely. Fusilli, penne, or rigatoni work wonderfully and may even hold the creamy pesto better due to their nooks and crannies. Whole wheat or chickpea pasta add extra protein and fiber while complementing the vibrant flavors.

→ How can I add more protein?

Consider adding grilled chicken strips, sautéed shrimp, or white beans directly to the pasta. Alternatively, serve alongside pan-seared salmon or top with crumbled feta. The dish already provides 14g of protein per serving, but these additions easily boost it to 25-30g.