Vegan avocado pesto pasta is a filling and creamy twist on classic pesto. Made in less than 15 minutes, this quick recipe is packed with flavor and healthy ingredients.
Recipe highlights
Avocado pesto pasta is creamy, flavorful, and packed with nutrients from spinach and avocado. It's made just like regular pesto pasta, but with the addition of avocado (and it's dairy-free!).
- Ready in 15 minutes using less than 10 ingredients
- Dairy-free and vegan
- Perfect for packed lunches
- Filled with nutritious, whole-food ingredients
Choose your favorite pasta, mix up the avocado pesto, and enjoy an easy lunch. Or enjoy avocado pesto as a dip with crackers and veggies!
What you'll need
- Avocados: Choose one large or two small avocados. Avocados are a nutritious option because they are loaded with fiber, Vitamin A, Vitamin K, and healthy fats. These fats help absorb the vitamins and promote satiety (feeling full).
- Spinach adds a boost of plant-based iron and color. You can use thawed frozen spinach or fresh spinach.
- Olive oil: I use light extra virgin olive oil but any kind will work. Rich olive oils have a stronger flavor which may be noticeable in the avocado pesto.
- Cashews: I use raw, unsalted cashews for a blank slate but roasted/salted will work as well, just adjust salt to taste. Pine nuts can be used for a more traditional option.
- Basil: Choose fresh basil. You can use the uppermost stems where the basil leaves are attached but I don't recommend using the main thick stem.
- Garlic: Adjust to taste. 3 cloves adds a noticeable garlic flavor.
- Pasta: Any kind works! Avocado pesto is also good on its own as an appetizer/dip, so feel free to skip the pasta and see serving suggestions below.
Step by step instructions
The main difference between regular pesto and vegan pesto is that vegan pesto has no cheese.
This recipe still has all of the basic ingredients like basil, fresh garlic, nuts (we'll use cashews instead of the traditional pine nuts), and a bit of olive oil.
Making avocado pesto requires a blender or food processor.
- Add all ingredients to a food processor (this is my fav affordable brand) or high-powered blender (this is my blender): avocado, olive oils, cashews, fresh lemon juice, thawed frozen or fresh spinach, and fresh basil (plus salt and pepper!)
- Blend until smooth. You can add 2 tablespoons at a time pasta water as needed to smooth, or add extra olive oil.
- Add to cooked pasta of choice. Serve warm or chilled.
Expert tips and FAQ
- Make it a complete meal by using protein pasta or by adding a can of chickpeas or white beans.
- Blender: If blending instead of using a food processor, I recommend using a strong blender. Because there isn't a lot of liquid in the pesto you may need to scrape down the sides with a spatula while blending.
- For a smoother/thinner avocado pesto add 2 tablespoons at a time of pasta water from the cooked pasta. Pasta water is ultra starchy and helps sauce (or in this case pesto) bind to pasta.
- Serving ideas: This pesto is good on more than just pasta! You can enjoy this vegan avocado pesto on toast, crackers, or even in this vegan pesto lasagna.
Leftovers are best enjoyed within 2-3 days. Keep refrigerated in a closed container. The pesto thickens up a lot in the fridge. You can thin it with extra pasta water or just enjoy it as-is.
Just like apples, avocado oxidizes (turns brown) when exposed to air. The avocado is perfectly safe to eat but the color is a little offputting. Using an acid like lemon juice slows the oxidation but by day 2-3 in the fridge, it will be more noticeable.
Yes, you can freeze avocado pesto for up to three months. Place in the fridge to thaw at least 24 hours before you plan to use. My favorite freezer-safe containers are these glass containers, but a simple Ball jar also works.
I usually add the cold pesto straight to the just-cooked warm pasta. But it's also good chilled or heated up.
Yes, simply omit the cashews to make the pesto nut-free.
Looking for more pasta recipes?
You might like this vegetarian tempeh bolognese or roasted butternut squash pasta.
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
Vegan Avocado Pesto Pasta
Ingredients
- 8 ounces dry pasta of choice
- 1 large ripe avocado skin and seed removed
- 2 tablespoons olive oil
- 1 and ½ cups basil loosely packed
- 1 cup frozen spinach thawed; or use 2 cups fresh spinach
- 3 cloves garlic roughly chopped
- ¼ cup raw unsalted cashews
- 2 tablespoons lemon juice from ½ large lemon
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- cherry tomatoes for serving
Instructions
- Cook pasta according to package instructions.
- Meanwhile, make the pesto. Add all ingredients to a high-powered blender or food processor. Blend until smooth and spreadable. Scrape down the sides of the blender/food processor as needed.
- Taste for salt and pepper. Toss pesto and pasta together. Drizzle with olive oil and serve with sliced cherry tomatoes. Enjoy hot or cold.
Video
Notes
- Consistency: If the pesto is too thick you can add additional olive oil or 2 tablespoons at a time of water from the cooked pasta.
- Leftovers are best enjoyed within 2-3 days. Keep refrigerated in a closed container.
- Freezing instructions: You can freeze avocado pesto for up to three months. Place in the fridge to thaw at least 24 hours before you plan to use. My favorite freezer-safe containers are these glass containers, but a simple Ball jar also works.
Author's note: This recipe was originally published in 2019. The instructions and blog post were updated in January 2022 for improved clarity and consistency. The recipe remains the same, except a large avocado is now recommended instead of a medium avocado.
Ainsley
Loved this! The only adjustment I added was
- 2 tbsp of Nutritional Yeats flakes (added that cheesy flavour!)
- a mixture of both cashew and pine nuts.
- Also toasted up some pine nuts to sprinkle on top
- and some blistered cherry tomatoes to serve.
With these adjustments this pesto sauce is just devine!!! My 3 yr old niece helped me make it and she loved it 🙂
Cassidy Reeser, RDN, LD
All of those sound like wonderful additions, especially the blistered cherry tomatoes! Thanks for making.
Danielle
This recipe was simple yet delicious.
I used a 3.5 cup food processor - and it was almost overflowing with ingredients.
I may use a larger food processor next time.
I served the pesto over chickpea pasta.
Banza penne, to be exact.
I did also throw in a few grape tomatoes.
However, by the time I was done stirring the pesto and the pasta together - the dish was more of room temperature opposed to warm/hot.
The flavor was amazing though!
Whether it's warm/hot/cold - this dish is delicious!
Cassidy Reeser, RDN, LD
Thank you, Danielle!
Jill
Excellent as a dressing for pasta, a spread on a sandwich, and was great as a dip as well. Fresh basil was scarce so I used 2T of the puréed basil in a tube you find in the produce section. Definitely a keeper.
Jamie
Loved this! And so did my family! The fresh savory and tangy flavor was so good! I did add a couple tablespoons pinenuts to the recipe.
Cassidy Reeser, RDN, LD
Thank you, Jamie! I’m sure the pine nuts were a great addition.
Connie
Amazing recipe! Loved the nutrition and ingredients!! Thank you
Autumn
The fact that i could make this pesto and freeze it sounds like a meal prep lifesaver!!
Chris
How long can the pesto last in the refrigerator?
Cassidy Reeser, RDN, LD
Because it's made with avocado it will start to brown after 1-2 days, but it should keep in the fridge for 3-5 days.
Emily
What kind of Basel? The leafs in produce section?
Cassidy Reeser, RDN, LD
Its the fresh herb basil. You can usually find in the fresh produce aisle in a package or stores will sometimes sell basil plants.
Katie O'Brien
This was amazing. So flavorful!! The kiddos loved it and it was so simple to make. Ate it cold the next day for lunch and it was just as good! This will become a staple spring/summer meal! Thank you!
Cassidy Reeser, RDN, LD
Awesome- thanks for your comment!
Tami
Do you soak the cashews ?
Cassidy Reeser, RDN, LD
Nope, they will just be roughly chopped up by the food processor.
Guy
What is the serving size?
Cassidy Reeser, RDN, LD
One serving (about 1/4 of the recipe) would be ~1 cup pesto pasta.
Ashley Pedigo
Do you heat it up before eating it for lunch the next day or eat it cold?
Cassidy Reeser, RDN, LD
I prefer to eat it cold, but I bet it would also be good heated up.
N
Can this be frozen and thawed out?
Cassidy Reeser, RDN, LD
I haven’t tried myself, but it should work.
Lorena
Easy to make, a delicious and fresh summer meal. If you're making it ahead keep Olive oil on hand and drizzle it on to just before serving.
Cassidy Reeser, RDN, LD
Great to hear! Thanks for sharing. The extra olive oil before serving sounds like a good idea.
Sandra
*CAN* I use pine nuts, instead?
Cassidy Reeser, RDN, LD
Yes, I'm sure pine nuts would work well. Enjoy!
Rita
This looks amazing! Instead of basil could I use parsely instead? & how much should I use? Thank you!
Cassidy Reeser
I think it would work if you use the same amount of parsley as basil. Let us know how it goes!
Victoria
Im in high school, so finding my quick vegan meals is very difficult. I saw how easy this recipe was and i am already in love! It was probably the best vegan recipe i have tried thus far, and even gained the approval of my whole family! Absolutely going into my cookbook!
Cassidy
So glad to hear that you liked the recipe. Enjoy!