If you love all things pesto, this one’s a keeper, and it’s vegan to boot. Avocados and walnuts are easily available and are so good for you. Avocado Pesto has great mouthfeel and a very pleasant flavor—if you didn’t know that it’s made with avocados, you might be hard-pressed to identify the base ingredient.
This pesto is perfect on pasta and makes enough for one pound. Gluten-free penne, whole wheat spaghetti or linguine, or any other shape and type of pasta is fine.
Yields 2 cups pesto
Serves 4 to 6
Time: 25 minutes
½ teaspoon salt, plus more as needed
1 pound pasta
2 ripe Hass avocados
1 cup loosely packed fresh basil leaves
½ cup lightly toasted walnuts
3 tablespoons fresh lemon juice
2 garlic cloves, minced or pressed (optional)
⅓ cup extra-virgin olive oil
⅛ teaspoon freshly ground black pepper
1 to 2 tablespoons water
Bring a large covered pot of salted water to a boil for cooking the pasta. When it boils, add the pasta and cook until just al dente.
While the pasta cooks, make the pesto. Slice around each avocado lengthwise down to the pit. Twist the halves apart. Pop out the pit with the tip of a knife. Scoop out the flesh with a spoon. Chop the basil.
In a food processor, combine the avocados, basil, walnuts, lemon juice, garlic (if using), salt, oil, pepper, and water and purée until smooth. Serve immediately, or, if you will serve it later or have leftovers, to prevent discoloration, press plastic wrap directly onto the surface and refrigerate.
Drain the pasta. In a large bowl, stir the pesto into the hot pasta, and voilà!
Substitute lightly toasted pine nuts, almonds, or pistachios for the walnuts in the pesto.
Serve this pasta with chopped fresh tomatoes on top. Garnish with parsley or mint. Parmesan cheese can be sprinkled on top for a non-vegan variation. Spicy Roasted Broccoli is a good side dish here.