Creamy Avocado Pesto Pasta Recipe for Quick Weeknight Meals

Avocado Pesto Pasta is a household favorite for its silky texture, fresh herb flavor, and ease of preparation.

This version is lighter than many pesto recipes thanks to heart-healthy avocado and olive oil, with hemp seeds added for an extra nutritional boost.

It’s ideal for meal prep—add cooked chicken, salmon, sausage, or tofu to vary the protein and keep dinners interesting throughout the week.

If you have extra pesto, try it on tortellini skewers, sheet-pan salmon, or tossed with gnocchi and chicken—pesto is versatile and delicious beyond pasta.

Why this Pesto Works:

• Prepared quickly in a food processor.
• Freezer-friendly for easy storage.
• Perfect for weekly meal prep.
• Simple to customize with different nuts, greens, or proteins.
• Uses a few high-quality ingredients for big flavor.

Ingredients You’ll Need

Scroll to the recipe card at the bottom for exact measurements and the complete recipe.

• Basil: fresh, vibrant leaves are best.
• Avocado: one small avocado or half a large one provides creaminess.
• Pine nuts: traditional for texture; walnuts, pistachios or almonds work too. Toast nuts first to deepen the flavor.
• Parmesan cheese: freshly grated adds savory saltiness; Pecorino Romano is a fine substitute.
• Lemon juice: brightens and balances the pesto.
• Hemp seeds: optional but adds nutrition without altering flavor.
• Garlic: 2–3 cloves, crushed, depending on your taste.
• Olive oil: a mild extra virgin olive oil works well; avocado oil is an acceptable alternative.

How to Make Avocado Pesto Pasta

Full instructions and measurements are available in the recipe card below.

1. Cook the pasta until al dente, reserving some pasta cooking water, then drain and set aside.
2. Combine basil, avocado, nuts, cheese, lemon juice, hemp seeds, garlic, salt and pepper in a food processor and blend until smooth.
3. Slowly stream in olive oil while blending until you reach the desired consistency. Adjust salt, pepper, or lemon to taste.
4. Toss the pesto with the cooked pasta, adding a splash of reserved pasta water if needed to help the sauce coat the noodles. Garnish with extra Parmesan and black pepper, then serve.

Expert Tips and Variations

• Reserve pasta cooking water and add a little when combining the pesto with pasta to create a silky, clingy sauce.
• Add fresh spinach or baby greens to the food processor for a greener, milder pesto.
• For a vegan version, use nutritional yeast or a vegan Parmesan substitute for the cheesy flavor.
• If you’re out of olive oil, avocado oil or an extra mashed avocado can adjust the texture—add water as needed to reach the right consistency.
• To freeze: Spoon pesto into ice cube trays, freeze, then transfer cubes to a freezer bag for up to three months.
• To store in the fridge, press a thin layer of olive oil over the top or press plastic wrap directly onto the pesto to minimize browning; it will keep for 3–4 days.