Save to Pinterest The first time I made this vibrant green sauce, my kitchen looked like a science experiment gone wrong. I'd impulsively bought four ripe avocados on sale and couldn't bear the thought of them turning to brown mush on my counter. Something about tossing them into pasta felt大胆, but that dinner completely changed how I think about comfort food.
Last summer, I served this at a small dinner party for friends who claimed to hate healthy versions of their favorite foods. They all went silent after the first bite, someone actually said wait, this is good for you, and now three of them make this every week. The bright green color against white pasta makes it look like something from a restaurant kitchen.
Ingredients
- Macaroni or short pasta (350 g): The shape matters here as the sauce needs to cling to every curve and hollow
- Salt (1 tsp): Essential for seasoning the pasta water from within
- Ripe avocados (2): They should yield slightly to gentle pressure but not feel mushy
- Fresh basil leaves (40 g): The aroma when you blend this is absolutely intoxicating
- Garlic cloves (2): Use fresh garlic, not jarred, for the best depth of flavor
- Extra virgin olive oil (60 ml): This helps create that silky luxurious texture
- Grated Parmesan cheese (30 g): Adds a salty umami note that rounds everything out
- Lemon juice (2 tbsp): Crucial not just for flavor but to keep the sauce bright green
- Milk (60 ml): Any variety works as long as it's unsweetened
- Salt (1/2 tsp) and black pepper (1/4 tsp): Season as you go and taste as you blend
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook the macaroni until it's tender but still has a slight bite to it. Remember to save some of that starchy cooking water before draining.
- Blend the sauce:
- Throw the avocados, basil, garlic, olive oil, Parmesan, lemon juice, milk, salt, and pepper into your food processor. Blend until completely smooth and creamy, scraping down the sides as needed.
- Combine everything:
- Pour that gorgeous green sauce over your drained pasta and toss gently until every piece is coated. Add the pasta water a splash at a time until you reach the perfect consistency.
- Season and serve:
- Taste the pasta and adjust the seasoning if needed, then serve immediately while it's still creamy and vibrant.
Save to Pinterest This recipe has become my go-to when I need to impress someone without spending hours in the kitchen. Something about the bright green color and unexpected creamy flavor makes people feel special and cared for, like you've put in way more effort than you actually have.
Making It Your Own
While the classic version is perfect as written, I've learned that this sauce plays beautifully with different ingredients. Sometimes I'll add baby spinach for an extra nutrient boost, or throw in sun-dried tomatoes for a burst of tangy sweetness that cuts through the creaminess.
Storage Solutions
If you somehow end up with leftovers, store the sauce separately from the pasta in an airtight container with a piece of plastic wrap pressed directly onto the surface. The lemon juice helps prevent oxidation, but even then, it's best enjoyed within 24 hours while the flavors are still vibrant.
Serving Suggestions
This dish pairs surprisingly well with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that won't overpower the delicate avocado flavor. I like to serve it with a simple side salad dressed with bright vinaigrette to complement the richness.
- Try adding roasted cherry tomatoes on top for a pop of color and acidity
- A sprinkle of pine nuts or walnuts adds wonderful texture contrast
- Fresh basil leaves as garnish make each bowl feel like restaurant quality
Save to Pinterest There's something genuinely satisfying about serving a dish that looks indulgent but is secretly packed with good things. Enjoy every vibrant bite.
Recipe FAQ
- → Can I make avocado pesto mac ahead of time?
Best enjoyed fresh, as the avocado sauce may darken slightly over time. If preparing ahead, add a splash of lemon juice and store in an airtight container with plastic wrap pressed directly onto the sauce surface to minimize oxidation.
- → What pasta shapes work best with avocado pesto?
Short pasta shapes like macaroni, penne, fusilli, or shells work wonderfully as they catch the creamy sauce in their crevices. The sauce clings nicely to textured surfaces, ensuring every bite is evenly coated.
- → How can I make this dairy-free or vegan?
Substitute Parmesan with nutritional yeast for a cheesy, umami flavor and use unsweetened plant-based milk like almond or oat milk. The avocados provide plenty of creaminess, so the texture remains luxurious without dairy.
- → Why add pasta water to the sauce?
Reserved pasta water contains starch that helps emulsify the sauce, creating a silky consistency that clings beautifully to the pasta. Add it gradually while tossing to achieve the perfect coating texture.
- → What additions enhance this dish?
Cherry tomatoes add burst-in-your-mouth acidity, roasted pine nuts contribute crunch, and sautéed spinach brings extra nutrients. Grilled chicken or shrimp also work well for those wanting additional protein.
- → Will the sauce taste strongly of avocado?
The avocado primarily contributes creaminess rather than overpowering flavor. Fresh basil, garlic, Parmesan, and lemon juice create the dominant taste profile, with avocado adding subtle richness and healthy fats.
