Creamy Avo Pesto

Creamy Avo Pesto Pasta

Servings

4

Ingredients

  • ripe avocados, 2 large, skin & seed removed
  • fresh spinach, 4 cups
  • fresh basil leaves, 2 ½ cups, loosely packed
  • raw unsalted cashews, ½ cup (soak in water for 10-20 minutes to soften, if time allows)
  • garlic, 3 cloves, roughly chopped
  • lemon, 1 large, juiced
  • extra virgin olive oil, 4 tbsp
  • salt & pepper, to taste
  • plant pasta of choice, 8–12 oz (recommendation: high-protein, plant-based such as chickpea or lentil pasta, or a blend)
  • optional topping: toasted chopped walnuts, vegan mozzarella, balsamic glaze, dash of red chili pepper flakes

Directions

  1. Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

  2. Make the pesto: In a food processor or blender, add all ingredients. Blend until smooth and creamy, scraping down the sides as needed. If too thick, drizzle in 2–3 tbsp water or reserved pasta water to loosen.

  3. Combine with pasta: Return drained pasta to the pot. Pour pesto sauce over pasta and toss well to coat. Add splashes of reserved pasta water until it reaches a silky consistency.

  4. Finish & serve: Plate pasta & add your favoriting toppings.

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