Avocado Pesto Pasta

Avocado Pesto Pasta
Staff Writer
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
1088
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.

Nutritional Facts

Total Fat
100g
100%
Saturated Fat
8g
33%
Carbohydrate, by difference
5g
4%
Protein
47g
100%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
59mg
18%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
693mg
99%
Sodium, Na
18mg
1%
Water
20g
1%
Zinc, Zn
1mg
13%

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.