We love this avocado pesto pasta! The pesto combines fresh basil, toasted pine nuts, ripe avocado, Pecorino Romano and a bright touch of lemon. It’s summery, silky and perfect tossed with hot pasta.
Pesto is a staple in our house — we can’t get enough.
This avocado pesto pasta makes a quick, satisfying weeknight meal whether you serve it as the main course or a side. The avocado gives the pesto an ultra-creamy texture that clings to bucatini, creating glossy green strands of pasta. The flavor is nutty, cheesy, bright and refreshingly summery.
That’s the kind of meal we live for.
I didn’t grow up eating pesto, but now my kids are obsessed. Max prefers it on rotini, Emilia loves helping make it, and Jordan is just discovering his own pesto pasta devotion.
It’s one of Eddie’s favorite sides and a go-to when I need something fast. Simple to prepare yet full of flavor.
In warm months I always keep a jar of pesto in the fridge. It’s versatile — spread on garlic bread, smeared on chicken or steak, tossed with pasta, or used as a dip or drizzle for grilled vegetables. It instantly makes dinners feel light and sunny.
This version blends classic basil pesto with ripe avocado for extra creaminess. I’ve made avocado pesto before paired with steak and corn; this recipe is similar but uses Pecorino Romano for a slightly milder, savory finish.
I like to toast the pine nuts until they’re golden — they add a warm, nutty note. A generous hit of garlic, freshly grated cheese and a pinch of crushed red pepper complete the flavor.
Adding avocado makes the pesto extra luxurious. It doesn’t overwhelm with an avocado flavor; instead it smooths and binds the sauce so it clings to every noodle. Even people who aren’t fans of avocado often don’t notice it once it’s blended into the pesto.
Eddie didn’t realize there was avocado in this until after he’d finished his plate — that’s how subtle and delicious it is.
I love serving this as a light summer main. Finish with extra grated cheese, fresh basil leaves and a quick squeeze of lemon for brightness. It’s summer on a plate.
One of life’s simple pleasures: a plate of pesto pasta, a chilled glass of white wine, soft music and a summer sunset. It doesn’t get much better.
Avocado Pesto Pasta
Avocado Pesto Pasta
Ingredients
- 4 cups fresh basil leaves
- 1 ripe avocado
- ½ cup toasted pine nuts
- ½ cup finely grated Pecorino Romano, plus more for topping
- 2 tablespoons lemon juice
- 4 cloves garlic
- kosher salt and pepper
- ¼ teaspoon crushed red pepper flakes, plus more for topping
- ½ cup extra-virgin olive oil
- 1 pound bucatini pasta
- 1 cup reserved starchy pasta water
- fresh basil leaves, for garnish
- lemon wedges, for spritzing
Instructions
-
Toast the pine nuts in a dry skillet over low heat, stirring and shaking the pan frequently, until golden and fragrant, about 5–6 minutes. Watch them closely so they don’t burn.
-
In a food processor, combine the basil, avocado, Pecorino Romano, lemon juice, toasted pine nuts and garlic. Add a big pinch of salt, some freshly ground pepper and the crushed red pepper. Pulse until the mixture is finely chopped, then run the processor and stream in the olive oil until you reach a smooth, creamy consistency. You may start with ½ cup oil and add a little more if needed. Taste and adjust seasoning.
-
Bring a large pot of salted water to a boil and cook the bucatini according to package instructions. Reserve 1 cup of starchy pasta water before draining.
-
Return the drained pasta to the pot while hot. Add the pesto and toss thoroughly so every noodle is coated. Stir in a little reserved pasta water as needed to loosen and emulsify the sauce. Finish with extra grated cheese, fresh basil leaves and a pinch of crushed red pepper. Serve immediately with lemon wedges to spritz on top.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Share a photo of your dish to the Facebook page if you like. Thank you — I appreciate you!
And the fork twirl!