Is pesto usually made from avocado?

No, regular pesto is not typically made with avocado. Instead, it's made creamy with pine nuts, extra virgin olive oil, and parmigiano-reggiano (parmesan cheese). If you're craving a classic pesto dish, feel free to swap this avocado pesto recipe with our delicious, basic vegan pesto .

Can I make this avocado pesto nut-free?

Yes, if you are allergic to nuts, feel free to omit the walnuts entirely or replace them with unsalted sunflower seeds.

How do you keep avocado pesto from turning brown?

If you've ever made homemade guacamole or this easy avocado and corn salad , you'll know that avocados brown quickly! This happens when the flesh of the avocados are exposed to oxygen and is the simple process of oxidation. The key to keeping your avocado pesto from turning brown is to expose it to oxygen as little as possible. You can store the pesto in an airtight jar or tightly sealed with plastic wrap. This will help keep the avocado pesto fresh looking for up to 3 days.

Can you reheat avocado pesto?

Yes! This homemade pesto pasta can be reheated. It is creamiest on the first day, but it can still be enjoyed the next day. If needed, loosen it up with a splash of water, vegetable broth, or more avocado pesto. This pasta will heat best on the stovetop or in the microwave.

Creamy Avocado Pesto Pasta (Vegan & Gluten-Free)

Name: Avocado Pesto Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 16 oz. gluten-free rotini pasta; 2 medium ripe hass avocados; 3 tablespoons nutritional yeast; 2 tablespoons olive oil; 2–3 cloves garlic (or 1– 1 1/2 tsp garlic powder); 2 tablespoons fresh lemon juice; 2-4 tablespoons water, as needed; 2 large handfuls fresh basil; ½ cup unsalted walnuts; 1/2 cup sliced sun-dried tomatoes*, sliced into strips; Salt and pepper, to taste

Description

This Creamy Avocado Pesto Pasta is the ultimate healthy comfort food recipe! It’s made in just 20 minutes with 9 simple ingredients, yet is packed with so much flavor. Enjoy for a quick lunch, dinner, or even date nights in!

Ingredients

16 oz. gluten-free rotini pasta
2 medium ripe hass avocados
3 tablespoons nutritional yeast
2 tablespoons olive oil
2–3 cloves garlic (or 1– 1 1/2 tsp garlic powder)
2 tablespoons fresh lemon juice
2–4 tablespoons water, as needed
2 large handfuls fresh basil
½ cup unsalted walnuts
1/2 cup sliced sun-dried tomatoes*, sliced into strips
Salt and pepper, to taste

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Instructions

Prepare your pasta according to packaging directions.
In the meantime, prepare the avocado pesto. In a food processor, add in the avocados, nutritional yeast, olive oil, garlic, lemon juice, and 2 tablespoons of water. Process until well combined and as smooth as you can get it.
Add the basil, walnuts, and a big pinch of salt and pepper to the food processor. Pulse until it reaches your desired consistency. You can make this as smooth or as chunky as you’d like. We prefer ours a bit chunky.
If you would like, you can add additional water to thin out the sauce. Adjust seasoning to taste.
Once the pasta has cooked, drain it and transfer it back into the pot. Add in all of the avocado pesto and mix until uniform. Add in the sun-dried tomatoes and mix until well combined. Dig in!

Notes

We used dry sun-dried tomatoes. In order to hydrate them, add them to a medium bowl, cover them with boiling water and allow them to soak for 30 minutes. After 30 minutes, drain the tomatoes and cut them into slices. If you are using sun-dried tomatoes packed in oil, simply remove them from the oil, shake off as much excess oil as you can, and add them into the pasta. These are usually sliced but if not, slice them into strips.
This pesto keeps for about 2 days in an airtight container in the refrigerator. Due to the avocado, oxidizes fairly quickly and is best served when it is made.
If you would like, you can leave out the walnuts or replace them with almonds or pine nuts.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Entree, Pasta
Method: Stovetop
Cuisine: Vegan