Avocado Spinach Basil Spaghetti

The first time I made avocado pesto, I was skeptical about how it would taste. My doubts vanished the moment that creamy, vibrant sauce coated the pasta. It is now one of those recipes I find myself craving on busy weeknights when I want something nourishing but do not have hours to spend at the stove.

Last summer, I served this at a small dinner party for friends who swore they hated spinach. They polished off every last bite and asked for the recipe before leaving. There is something magical about how the avocado mellows the greens into something approachable and downright luxurious.

Ingredients

• Spaghetti: 400 g (14 oz) spaghetti or your favorite long pasta works beautifully here. I always salt the boiling water generously since the pasta itself is our main seasoning.
• Avocados: 2 ripe avocados, pitted and peeled. They must be perfectly ripe with a slight yield to gentle pressure. Underripe avocados will not blend into that silky consistency we want.
• Fresh Spinach: 2 cups (60 g) packed spinach leaves. Baby spinach works best since the stems are tender and do not need removing.
• Fresh Basil: 1 cup (25 g) basil leaves. This is what gives the pesto that classic aromatic brightness we associate with traditional versions.
• Garlic: 2 cloves, peeled. If you are sensitive to raw garlic, you can sauté it briefly in a splash of olive oil before blending.
• Pine Nuts: 1/3 cup (35 g) pine nuts or walnuts. Toast them in a dry pan for 2-3 minutes first to deepen their nutty flavor significantly.
• Parmesan Cheese: 1/2 cup (50 g) grated Parmesan adds that salty umami depth that ties everything together.
• Lemon Juice: 2 tbsp fresh lemon juice brightens all the rich flavors and keeps the avocado vibrant green.
• Extra Virgin Olive Oil: 1/4 cup (60 ml) helps the pesto reach that perfect pourable consistency while adding its own fruity notes.
• Salt and Pepper: Season generously to taste. The pesto should be well-seasoned on its own before it even touches the pasta.
• Garnishes: Extra Parmesan, fresh basil leaves, and cracked black pepper make the final dish feel special and complete.

Instructions

Boil the Pasta:

Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti until al dente according to package directions, then reserve 1/2 cup of pasta water before draining. That starchy water is liquid gold for emulsifying the sauce later.

Make the Pesto Base:

While the pasta bubbles away, combine the avocados, spinach, basil, garlic, pine nuts, Parmesan, lemon juice, and olive oil in a food processor. Season with a generous pinch of salt and several grinds of black pepper.

Blend to Perfection:

Pulse until everything transforms into a smooth, creamy sauce. Scrape down the sides of the processor bowl once or twice to ensure no chunks escape. The mixture should be thicker than traditional pesto at this stage.

Adjust the Consistency:

If the pesto feels too thick, add 1-2 tablespoons of the reserved pasta water to loosen it up. You want it glossy and流动 but still coat the back of a spoon.

Bring It All Together:

Toss the drained spaghetti immediately with the pesto while everything is still hot. Add splashes of pasta water as needed until each strand is evenly coated and glossy.

Finish and Serve:

Divide into bowls and shower with extra Parmesan, fresh basil leaves, and a generous crack of black pepper. This dish wants to be eaten right away while the pasta is still steaming hot.

Save

This recipe became my go-to for nights when I want comfort food that does not leave me feeling weighed down. Something about the combination of creamy avocado and fresh greens just hits different when you need a wholesome meal in a hurry.

Making It Your Own

One of the things I love most about this pesto is how forgiving it is to substitutions. Walnuts or cashews work beautifully instead of pine nuts, and I have even used sunflower seeds for a nut free version that still delivers plenty of richness.

Serving Suggestions

Beyond serving it over spaghetti, this pesto is fantastic swirled into zucchini noodles or used as a sauce for grain bowls. I have also spread it on toast and topped with sliced tomatoes for an incredibly satisfying lunch.

Storage and Meal Prep

If you have leftover pesto, press plastic wrap directly against the surface to minimize oxidation. It will keep in the refrigerator for up to 2 days, though the color may darken slightly. The texture remains perfect for tossing with freshly cooked pasta.

• The pesto can be frozen in ice cube trays for up to 3 months
• Thaw frozen pesto overnight in the refrigerator and stir well before using
• Revive leftover pesto with a squeeze of fresh lemon and a drizzle of olive oil

Save

There is something deeply satisfying about a recipe that feels indulgent while being so good for you. I hope this becomes one of those staples you turn to again and again.

Recipe FAQs

→ Can I make this avocado pesto ahead of time?

The pesto is best made fresh to prevent oxidation, but you can prepare it up to 2 hours in advance. Store with plastic wrap pressed directly onto the surface and refrigerate. Add a squeeze of lemon juice to help maintain the vibrant green color.

→ What other nuts work in this pesto?

Walnuts, cashews, or almonds make excellent substitutes for pine nuts. Sunflower seeds or pumpkin seeds provide a nut-free alternative while maintaining texture. Toast the nuts lightly before blending for enhanced flavor.

→ How do I prevent the avocado from browning?

The lemon juice in this recipe helps prevent oxidation. Additionally, serving immediately after preparation ensures the freshest appearance and flavor. If storing leftovers, press plastic wrap directly onto the surface and consume within 1-2 days.

→ Can I use other pasta shapes?

While spaghetti perfectly coats with the creamy pesto, fusilli, penne, or linguine work wonderfully too. Short pasta shapes with ridges or tubes particularly capture the thick avocado sauce beautifully.

→ Is this suitable for meal prep?

The pesto can be stored separately for up to 2 days. Keep it in an airtight container with plastic wrap touching the surface. Cook fresh pasta when ready to serve and toss with the pesto for best texture and flavor.

→ How can I add more protein?

Grilled chicken, shrimp, or white beans complement the creamy flavors beautifully. Crumbled feta or goat cheese also adds protein while enhancing the richness. For a plant-based boost, stir in hemp seeds or nutritional yeast.