Avocado Pesto Pasta

Staff Writer
Avocado Pesto Pasta
Avocado Pesto Pasta
Jon Edwards

Avocado Pesto Pasta

Veronica Bosgraaf, founder of Pure Bar and a lifestyle expert, brings us an easy vegan creamy pesto. It’s perfect for everything from roasted chicken to Italian pasta dishes. Toast the pine nuts before adding to the mix for extra flavor.

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4
Servings
569
Calories Per Serving
Deliver Ingredients

Notes

If I have time, I prefer to finely chop the ingredients myself because I think it is therapeutic and creates better flavor.

Ingredients

  • 2 Cups packed basil leaves
  • 1/2 Cup pine nuts, plus more for garnish
  • 3 cloves garlic
  • 1 whole avocado
  • 1 Cup avocado oil
  • Salt and freshly ground black pepper
  • Cooked pasta, for serving
  • Sun-dried tomatoes, for garnish

Directions

Pulse the basil, pine nuts, and garlic in a food processor until chopped. Add the avocado, and mix in. Slowly add the avocado oil and blend until the mixture reaches a smooth, pesto consistency. Add salt and pepper to taste. Toss with your favorite pasta, then top with some sun-dried tomatoes and sprinkle with some toasted pine nuts.

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.

Nutritional Facts

Total Fat
62g
95%
Sugar
0.4g
N/A
Saturated Fat
7g
37%
Protein
2g
3%
Carbs
6g
2%
Vitamin A
35µg
4%
Vitamin B6
0.2mg
8.8%
Vitamin C
8mg
13%
Vitamin E
1mg
6%
Vitamin K
61µg
76%
Calcium
33mg
3%
Fiber
4g
15%
Folate (food)
49µg
N/A
Folate equivalent (total)
49µg
12%
Iron
0.7mg
4.1%
Magnesium
23mg
6%
Monounsaturated
43g
N/A
Niacin (B3)
1mg
5%
Phosphorus
37mg
5%
Polyunsaturated
8g
N/A
Potassium
293mg
8%
Sodium
278mg
12%
Zinc
0.4mg
3%