Creamy Avocado Pesto Mac

The first time I made this on a busy Tuesday, my kitchen smelled like basil and summer hit pause. I'd been skeptical about avocado in pasta, but one spoonful of that velvety green sauce changed everything. My roommate walked in, took one look at the vibrant bowl, and asked if we were somehow eating at a cafe in our tiny apartment.

Last summer, I served this at a dinner party when my friend mentioned she was tired of heavy cream sauces. Everyone went quiet for that first bite, then the questions started flying. Now it's the most requested dish at every gathering, and I've made it so many times I could blend the sauce with my eyes closed.

Ingredients

• Macaroni or short pasta: Choose something with ridges or curves to catch that creamy sauce, and salt your pasta water generously
• Ripe avocados: They should yield slightly to gentle pressure, as overripe avocados can make the sauce taste grassy
• Fresh basil leaves: Pack them loosely when measuring, and dont be afraid to add an extra handful for more vibrant green color
• Garlic cloves: Fresh garlic makes all the difference here, so skip the jarred stuff
• Extra virgin olive oil: This emulsifies everything into that silky texture we're after
• Grated Parmesan: It adds that salty umami depth that balances the creamy avocado
• Lemon juice: Brightens the whole sauce and keeps that gorgeous green color from turning brown
• Milk: Dairy or unsweetened plant milk both work beautifully to reach the perfect pourable consistency
• Salt and black pepper: Taste your sauce before adding, as Parmesan brings its own saltiness to the party

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil, add your macaroni, and cook until it's got that perfect al dente bite

Blend the sauce:

While the pasta bubbles away, toss the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor and whirl it until perfectly smooth

Combine everything:

Drain your pasta but save that starchy water, return the noodles to the pot, pour in that gorgeous green sauce, and toss gently until every piece is coated

Season and serve:

Taste and adjust your seasoning if needed, then plate it up with extra Parmesan, fresh basil, and cracked black pepper

Save

My grandmother tried this recipe and declared it the kind of dish that makes you remember why you love cooking. She even asked for the recipe to add to her collection, which still feels like the highest compliment I could receive.

Making It Your Own

I've found that adding cherry tomatoes or roasted pine nuts takes this in completely delicious directions. Sometimes I'll throw in sautéed spinach for extra color, or swap in nutritional yeast for a vegan version that still hits all those cheesy, creamy notes.

Getting The Texture Right

The consistency should be like a light cream sauce, coating the back of a spoon. If it's too thick, add milk one tablespoon at a time while blending. If it's too thin, let it sit for a minute and it will thicken naturally as the avocado emulsifies further.

Perfect Pairings

This pasta holds its own alongside grilled chicken or roasted vegetables. A crisp white wine or sparkling water with lemon cuts through the richness beautifully. For a complete meal, serve with a simple arugula salad dressed with balsamic vinaigrette.

• Keep the ingredients cold before blending for the smoothest texture
• Make extra sauce and refrigerate separately for quick lunch leftovers
• Don't skip the pasta water, it makes all the difference in sauce adherence

Save

There's something about this bright green pasta that makes even a regular Tuesday dinner feel special. Hope it brings a little extra joy to your table too.

Recipe FAQs

→ How do I prevent the avocado sauce from turning brown?

The lemon juice in the sauce helps delay oxidation. For best results, serve immediately after preparing. The sauce may darken slightly over time but remains safe to eat.

→ Can I make this dairy-free?

Yes, substitute Parmesan with nutritional yeast and use unsweetened plant-based milk instead of dairy milk. The sauce will still be creamy and flavorful.

→ What type of pasta works best?

Macaroni or any short pasta shape works beautifully. The sauce clings well to elbows, shells, or penne. For gluten-free, use certified gluten-free pasta.

→ How long does this keep in the refrigerator?

Best enjoyed fresh, as the avocado sauce may darken. Store in an airtight container for up to 2 days. Give it a good stir before serving leftovers.

→ Can I add protein to this dish?

Grilled chicken, shrimp, or white beans make excellent additions. You can also stir in roasted vegetables like cherry tomatoes or spinach for extra nutrition.